Post by Idaho Linda on Mar 14, 2014 13:07:03 GMT -5
You can use different grains, experiment with the amount of gluten (if any) that you add. And, of course, play with the amount of liquid and grain. I can really tell the difference if I have just ground the flour, or if it has sat for a while or if I am (horrors) lazy and using commercial flour.
4 cups whole grain flour
2 TBS gluten
1 tsp salt
1 TBS yeast--adjust accordingly
2 TBS honey
Mix these three ingredients together and bring them to room temperature before adding them to the other ingredients:
2 TBS butter
1 egg
1 cup water
And, press "start"....
You can throw seeds and nuts in. You can mix the flours. I have never had bad luck, no matter what I have done. And there are some great possibilities here if you finish the loaf by hand and bake it in the oven.
4 cups whole grain flour
2 TBS gluten
1 tsp salt
1 TBS yeast--adjust accordingly
2 TBS honey
Mix these three ingredients together and bring them to room temperature before adding them to the other ingredients:
2 TBS butter
1 egg
1 cup water
And, press "start"....
You can throw seeds and nuts in. You can mix the flours. I have never had bad luck, no matter what I have done. And there are some great possibilities here if you finish the loaf by hand and bake it in the oven.