Say I find a recipe for whole wheat sandwich bread. Do I use the whole wheat setting or the sandwich bread setting?
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I have always had disastrous luck using the whole wheat setting on this machine. I always make whole wheat bread but I use the basic white bread setting. It works great.
189472
I have never used that setting, but I guess you could try it and see how the bread comes out.This is a good bread machine, I am happy with it.
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Personally I would use the whole wheat setting for any bread using whole wheat flour. The extra soaking time makes for a much smoother texture when using whole wheat flour.
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Hi Patdownsouth! Thanks - I did end up buying it and am quite happy with it. You're right, there are some major errors with some of the recipe (check out that water content for the 1lb raisin bread) and I'm still looking for a really good whole wheat recipe with seeds/nuts. The two paddles do work well. Mine does have three settings (1-1.5lb, 2lb, and 2.5lb) and it beeps in the middle of the cycle (which is not in the manual, and I need to look next time it does to figure out where in the cycle it is) and I assume that's for adding nuts/seeds/fruit. It is definitely much better than my 14 year old Zo! Hi Patdownsouth! Thanks - I did end up buying it and am quite happy with it. You're right, there are some major errors with some of the recipe (check out that water content for the 1lb raisin bread) and I'm still looking for a really good whole wheat recipe with seeds/nuts. The two paddles do work well. Mine does have three settings (1-1.5lb, 2lb, and 2.5lb) and it beeps in the middle of the cycle (which is not in the manual, and I need to look next time it does to figure out where in the cycle it is) and I assume that's for adding nuts/seeds/fruit. It is definitely much better than my 14... » Read More Hi Patdownsouth! Thanks - I did end up buying it and am quite happy with it. You're right, there are some major errors with some of the recipe (check out that water content for the 1lb raisin bread) and I'm still looking for a really good whole wheat recipe with seeds/nuts. The two paddles do work well. Mine does have three settings (1-1.5lb, 2lb, and 2.5lb) and it beeps in the middle of the cycle (which is not in the manual, and I need to look next time it does to figure out where in the cycle it is) and I assume that's for adding nuts/seeds/fruit. It is definitely much better than my 14 year old Zo! « Show Less
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There is a difference in crumb and texture with breads made with each flour, but the flours can generally be substituted for one another. Bread flour will give you a heavier and denser loaf than all-purpose flour. Whichever flour you use, you will generally need to add about a tablespoon of the gluten flour.
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You can bake multi-grain bread on the wheat setting. There are several recipes for multi-grain in the book included that are good.
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Whole wheat will not rise as high as white flour, but works perfectly well! I make a 100% whole wheat bread out of this flour all the time - it is great!
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Hello Diane, I haven't made any multigrain recipes yet. I did order a paperback book called "Smart Bread Machine Recipes: Healthy, Whole Grain & Delicious [Paperback]Sandra Woodruff (Author) I think this can be a great start to experiment trying other grains with whole wheat flour. Hopefully this helps. I never knew it could be so much fun and healthier with homemade bread.
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The recipe book says to use the basic setting for gluten free. There is also a recipe in the book for gluten free bread. Hope this helps.
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I adapted the Zojorushi1 lb bread maker booklet recipe for 100% whole wheat bread - 7/8 C WATER, 1 1/2 cups ORGANIC WHOLE WHEAT BREAD FLOUR, 1 CUP ORGANIC WHOLE FLOUR/OR 1 CUP MIXED ORGANIC MIXED GRAINS SUCH AS RYE, WHEAT BERRIES, 1/4 CUP ORGANIC WHEAT GERM; PINCH SALT, 1 TSP DRY YEAST. Choose regular/firm setting. If you add ingredients, chop coarsely nuts or "larger" dried fruits such as dates & apricots; add whole dried fruit such as cranberries, raisins -- & do not exceed 1/2 cup total. Add when the machine prompts you (beeps). Note with no white bread flour the loaf will be dense, which is my preference; the booklet has a multigrain recipe, I haven't tried it, but I'm sure it's very good.
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There are several recipes for whole grain baking. Most of my favorite bread recipes come from Breadbeckers.com. They have great information and can also provide you with another customized program for the machine. In general I have always followed a recipe specific to whole grain baking.
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No knowledgeable baker uses bread flour for pastries. If you want whole-wheat pastries, buy whole-wheat pastry flour.
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I made both whole wheat, and 70% wholewheat. Both great but I find that 100% is better made with a 1.5 tablespoons of sugar instead of molasses. Less dense and sticky. I also made the "Seven Grain' loaf using '10 grain cereal" - great but next time I shall use sugar instead of the molasses.
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Different than the last Breadman I owned...just choose all the other settings you want, including size of loaf, color, etc., then use the up arrow to choose the number of hours and minutes you need until you get the finishing time you want.
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No multi-grain setting on the bread machine but instruction and recipes in the book that comes with the machine telling you how to make multi-grain.
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Quoting from the manual: 1. Basic 2 lbs: This setting is probably used more than any other because it gives you the best results with just about any recipe. 2. French 2 lbs: Use this setting for making French Breads. French bread takes longer to knead, rise, and bake, providing a heartier crust. 3. Whole Wheat 2 lbs: The whole wheat setting offers a longer rise time form breads that contain more than 50% whole wheat flour. 4. Sweet 2 lbs: The sweet setting is for baking breads iwth high amounts of sugar, fats, and proteins, all of which tend to increase browning. 5. Quick 2 lbs: Use this setting for baking breads quickly - timne is slightly longer than Express Bake but the texture will be finer. 6. Express Bake 1.5 lbs: Use this setting for baking smaller loaves of bread in under one hour. 7. Express Bake 2 lbs: Use this setting for baking larger loaves of bread in under one hour. 8. Gluten Free: Use this setting for baking gluten free breads. It is necessary to make sure that all ingredients being used are marked as gluten free. Note that wheat-free does not always mean Gluten-free, you must read all labels carefully. 9. Dough: This setting lets you prepare dough for rolls, specialty breads, pizza, etc. which you shape by hand, allow to rise, then bake in a conventional oven. 10. Pasta Dough: This setting lets you prepare dough for pastas to make noodles, ravioli or other fresh pastas. 11. Jam: This setting is for baking jams and marmalades. 12. Bake: This setting is for baking dough. 13. Cake: 1 hour 30 minutes
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Hi, as an experienced baker, I would advise this way. You can not use bread flour for everything. It is only for bread/bagels etc. Anything that needs high protein/high gluten which equals chew. I imagine you could use it for sauces, but I don't. I use Wondra for sauces. I use GREAT RIVER MILLING's whole wheat pastry flour for baked goods such as cookies, cakes, nut breads and it works BEAUTIFULLY, you can not even tell it is WW flour. If you have kids, they will never know any different. I don't think I've used their regular wheat. I did buy some WW Bread flour that I did not realize had part of the bran removed, but I will not buy again as my customers want Whole Wheat. Hi, as an experienced baker, I would advise this way. You can not use bread flour for everything. It is only for bread/bagels etc. Anything that needs high protein/high gluten which equals chew. I imagine you could use it for sauces, but I don't. I use Wondra for sauces. I use GREAT RIVER MILLING's whole wheat pastry flour for baked goods such as cookies, cakes, nut breads and it works BEAUTIFULLY, you can not even tell it is WW flour. If you have kids, they will never know any different. I don't think I've used their regular wheat. I did buy some WW Bread flour that I did not realize had... » Read More Hi, as an experienced baker, I would advise this way. You can not use bread flour for everything. It is only for bread/bagels etc. Anything that needs high protein/high gluten which equals chew. I imagine you could use it for sauces, but I don't. I use Wondra for sauces. I use GREAT RIVER MILLING's whole wheat pastry flour for baked goods such as cookies, cakes, nut breads and it works BEAUTIFULLY, you can not even tell it is WW flour. If you have kids, they will never know any different. I don't think I've used their regular wheat. I did buy some WW Bread flour that I did not realize had part of the bran removed, but I will not buy again as my customers want Whole Wheat. « Show Less
250363
Soft white wheat is more suitable for biscuits, cakes and muffins. Hard white wheat is more suitable for breads. What kind you should get depends on what you plan to use it for.
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I have a WonderMill grain mill and fresh mill Kamut brand wheat as well as a Hard White Spring wheat called "Prairie Gold" Both are marvelous grains for whole wheat flour. I make 100% all the time and works great. PERIOD!! I add 1 Tbs of vital wheat gluten just to make sure, as well as 1/8 tsp of Ascorbic acid (a yeast conditioner). I also use ingredients for Large loafs but set the setting for sandwich and works fine.