Panasonic Bread Bakery SD-YD150 Operating Instructions & Recipes page 42

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W h o l e W h e a t
A dense bread, packed with fiber since all whole wheat flour is used. Longer kneading cycle at wheat
setting will provide great results. If bread collapses during the baking period, add 1 or 1 ½
tablespoons of vital wheat gluten to recipe for respective loaf size to prevent this from happening.
INGREDIENTS
Water, 80° F
Egg, large
Molasses
Honey
Butter or Margarine
Whole Wheat Flour
Dry Milk
Salt
Active Dry Yeast
For those that like a lighter textured wheat bread, this is the recipe for you.
INGREDIENTS
Water, 80° F
Honey
Butter or Margarine
Bread Flour
Whole Wheat Flour
Brown Sugar, packed
Dry Milk
Salt
Active Dry Yeast
W h e a t B r e a d R e c i p e s
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1 0 0 % Wh o l e Wh e at B r e a d
Vital wheat gluten can be found in most health food stores.
1 Pound Loaf
5 fl oz (½ c + 2 tbsp)
1
2 tsp
2 tsp
1 ½ tbsp
2 ⅓ c
1 tbsp
1 tsp
1 ½ tsp
5 0 % Wh o l e Wh e at B r e a d
Contains equal amounts of bread and whole wheat flour.
1 Pound Loaf
6 fl oz (¾ c)
2 tsp
1 tbsp
1 c
1 c
1 tbsp
1 tbsp
1 tsp
1 ½ tsp
1 ½ Pound Loaf
9 fl oz (1 c + 2 tbsp)
1
1 tbsp
1 tbsp
2 tbsp
3 ⅓ c
2 tbsp
1 ¼ tsp
2 tsp
1 ½ Pound Loaf
10 ½ fl oz (1 ¼ c + 1 tbsp)
1 tbsp
2 tbsp
1 ⅔ c
1 ⅔ c
2 tbsp
2 tbsp
1 ¼ tsp
2 tsp
6