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Select Whole Wheat setting. Select crust setting if other than medium. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove bread. Wheat Whole Wheat Setting Timer OK All ingredients at room temperature (70-80°F/21-27°C) (VA pound)* 8-10 ounces 1 teaspoon 1 tablespoon 1 tablespoon 2 cups 1 cup water salt vegetable oil honey bread flour whole wheat flour 1% teaspoons active dry yeast (2 pound) * 12-14 ounces 1V2 teaspoons IV2 tablespoons 2 tablespoons 2 cups 2 cups 2 teaspoons Measure all ingredients into bread pan. Select Whole Wheat setting. Select crust setting if other than medium. Press Start/Stop to begin. When display reads 0.00, press Start/Stop to cancel. Remove bread. ‘Check inside front cover of this book for the maximum capacity of your breadmaker model. ^ Whole Wheat Setting Cracked Wheat TuneT OK All ingredients at room temperature (70-80°F/21-27°C) VA pound)* (2 pound)* 7-9 ounces water 10-12 ounces 1 teaspoon salt 1 % teaspoons Vi cup cracked wheat % cup 1 tablespoon butter or margarine, VA tablespoons softened 1 tablespoon honey 2 tablespoons 2 cups bread flour 2 XA cups 1 cup whole wheat flour 1 'a cups 1% teaspoons active dry yeast 2lA teaspoons Measure all ingredients into bread pan . Select Whole Wheat setting. Select crust setting if other than medium. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove bread. ........ -......... .. . ▲ | ___ ^ Whole Wheat Setting 100% Whole Wheat -r;___^ All ingredients at room temperature (70-80°F/21-27°C) VA pound)* 7-9 ounces 1XA teaspoons VA tablespoons XA tablespoon 3 cups VA tablespoons 2 teaspoons water salt honey packed brown sugar whole wheat flour vital gluten active dry yeast (2 pound) * 11-13 ounces 2 teaspoons 2 tablespoons 1 tablespoon 4 cups 2 tablespoons 2% teaspoons Measure all ingredients into bread pan. Select Whole Wheat setting. Select crust setting if other than medium. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove bread. *Check inside front cover of this book for the maximum capacity of your breadmaker model. 32 ♦ Basic Setting Timer OK Sourdough (l'A pound)* 8 ounces water warm water salt bread flour sugar active dry yeast (2 pound) * 10 ounces sourdough starter 1% teaspoons 3 cups 5 to 6 7 to 8 ounces l3/4 teaspoons 4 cups 2 tablespoons Vh teaspoons 3 tablespoons 2 teaspoons Measure all ingredients into bread pan. Select Basic setting. Select crust setting if other than medium. Press Start/Stop to begin. When unit signals and the display reads 0:00, press Start/Stop to cancel. Remove bread. Sourdough Starter 2h teaspoons active dry yeast 16 ounces warm water 2 cups all-purpose flour In a 2 or 3 quart glass bowl, using a wooden or nylon spoon, mix yeast and warm water, let stand 10 minutes. Add flour; mix until thick batter forms. Batter need not be smooth. Cover loosely with cheesecloth, lightweight kitchen towel or plastic wrap; let stand in warm place for 24 hours. Stir; cover loosely. Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour; stir once a day. Cover loosely with plastic wrap or plastic cover; refrigerate. (Do not use metal utensils or bowls.) To Replenish Starter After using a portion of starter, replenish with equal amounts of flour and warm water. For example, if 10 ounces (l’A cups) of starter were removed to make bread, replenish remaining starter with 10 ounces (1 % cups) warm water and 10 ounces (IK cups) flour. Stir well to blend, cover and let stand in warm place until bubbly, 3 to 5 hours. Store starter in loosely covered glass container in refrigerator. If not used at the end of one week, remove 1 cup starter and discard; then replenish with equal amounts of flour and warm water as instructed above. Hints for Successful Sourdough Baking 1. Always make starter in a glass container. Never store in metal containers or use metal utensils. The starter will react to the metal. 2. All ingredients, including starter, should be at room temperature (70-80°F/21-27°C). Cold ingredients slow down the activity. 3. When removing starter, always replenish it. Let stand at room temperature for 3 to 5 hours, until mixture bubbles. Cover and refrigerate. 4. If starter separates (liquid forms on surface), stir until blended before using. 5. If the liquid that forms on surface of starter turns pink in color at any time, discard the starter and start over again with fresh ingredients. 6. Sourdough bread made in an automatic breadmaker requires the addition of yeast. The starter’s strength and the rising times in the breadmaker are not long enough to allow proper rising without it. 33 Onion ..... V Basic Setting Not for Timer All ingredients at room temperature (70-80°F/21-27°C) (VA pound)* (2 pound)* 8-9 ounces water 11-13 ounces /4 teaspoon salt % teaspoon 1 /'2 tablespoon...

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