Bread Machine (45 page)
Place all the ingredients, including the almond meal, in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start.
Line two baking sheets with parchment paper. When the machine beeps at the end of the cycle, immediately turn the dough out onto a lightly floured work surface; divide into 2 equal portions. With a rolling pin, roll each portion into a 10-inch round. Using a pastry wheel, cut each round into 8 pie-shaped wedges. Roll up each wedge from the wide edge at the base of the triangle and place the crescents 1 inch apart on the baking sheet, point side down. Cover lightly with plastic wrap and let rise at room temperature until almost doubled in bulk, about 30 minutes.
Twenty minutes before baking, preheat the oven to 375°F.
Bake the rolls, one pan at a time, for 15 to 18 minutes, or until lightly browned. Let cool partially on a rack. Eat the rolls warm.
T
he first thing you may notice about this recipe is the amount of flour it calls for—it’s more than the usual proportion. That is because all whole grain flour breads are naturally more compact than ones that contain some bread flour. For this bread, use the finest grind of stone-ground whole wheat flour you can find. Be sure to use a machine with a Whole Wheat cycle, otherwise your machine will labor too much during the kneading.
1
1
/
2
-POUND LOAF
3
/
4
cup water
3
/
4
cup milk
2 tablespoons canola oil
1
/
4
cup light molasses
4 cups whole wheat flour
3 tablespoons gluten
1
3
/
4
teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus
1
/
2
teaspoon bread machine yeast
2-POUND LOAF
1 cup water
7
/
8
cup milk
3 tablespoons canola oil
1
/
3
cup light molasses
5 cups whole wheat flour
1
/
4
cup gluten
2
1
/
4
teaspoons salt
1 tablespoon plus
1
/
2
teaspoon SAF yeast or 1 tablespoon plus 1 teaspoon bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Bread Machine Baker’s Hint: Flour Protein Content
It seems as though it must be simple to combine flour, water, and yeast to make bread. But to make a really great loaf, you must use the right kind, or combination, of flours. Bread machine—mixed yeast doughs work best with high-protein flours. The amount of protein, also known as gluten, varies with every type of flour. Even different brands of the same type flour will have slightly different percentages; for your information, the percentages are always listed on the side of the flour bag. The amount of protein ultimately determines the texture of your bread, whether a light, fluffy loaf (more gluten) or a dense, coarse one (less gluten).
The recipes in this book tell how much gluten to use, but if you’re experimenting with your own recipes, and the flour you are using has a low percentage of protein, be sure to add some vital wheat gluten to give it a protein boost. High-protein flour and some vital wheat gluten are necessary when you are adding heavier cracked grains and other non-gluten flours and want a bread machine loaf with that moist, tender crumb that is not too airy or too dense. The general rule for using specialty flours that are low in protein, such as oat or barley, is to add no more than
1
/
2
cup of specialty flour per 3 cups of wheat flour. Rye flour is the exception; it can be used in a 1-to-1 ratio with wheat flour, half rye and half wheat. Whole wheat breads will always be a bit lighter in texture if used in combination with white flours, but whole wheat can be used in any proportion.