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    You are in: Home / Baking / Quick Rise Whole Wheat Bread Recipe
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    Quick Rise Whole Wheat Bread

    Average Rating:

    2 Total Reviews

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    • on October 03, 2009

      Great bread! This will now be my go-to recipe. I used the vegetable oil and brown sugar and 2T of Red Star Bread Machine yeast (their website says it's the same as instant yeast: Lots of other good bread making tips there too.) I read someplace that lemon juice and vital wheat gluten are both important for making good bread. I don't remember all the details, but it had something to do with chewiness vs. crumbliness. Must be true because this bread turned out great. I've had problems in the past with homemade bread falling apart for sandwiches, not this one, it was perfect! I didn't worry about the order of ingredients. I actually mixed all the liquids, then the yeast and gluten. Then added the flour. The last cup I reserved to work in during kneading. I like having only to wait for it to rise once. Made two good sized loaves. Will be making often!

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    • on May 22, 2009

      This has become my standard bread recipe - it's fabulous, and always turns out great. I substitute molasses for the honey/sugar (just because I like the flavor it gives).

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    Nutritional Facts for Quick Rise Whole Wheat Bread

    Serving Size: 1 (1728 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1812.1
    Calories from Fat 318
    Total Fat 35.3 g
    Saturated Fat 4.9 g
    Cholesterol 0.0 mg
    Sodium 3521.0 mg
    Total Carbohydrate 342.3 g
    Dietary Fiber 52.6 g
    Sugars 36.6 g
    Protein 59.9 g

    The following items or measurements are not included:

    vital wheat gluten

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