Whole Wheat Bread in the KBS Bread Maker(Soft Whole Wheat Bread),
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- เผยแพร่เมื่อ 17 ก.ย. 2023
- #breadmachinerecipes, #brownbreadinthebreadmachine, #breadmachinewholewheatbread
100% whole wheat bread in the bread machine recipe. In this video I will show you how to make this bread in the bread maker. I am using the KBS 17 in 1 bread machine. I will walk you through making this bread step by step. Even beginners can make this bread in the bread machine.
This bread is soft and delicious and made from 100% whole wheat.
If you have been looking for a 100% whole wheat bread that you will enjoy then you must try this recipe.
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Printable recipe here:
butterflymeadowshomeandfarm.c...
A delicious 100% whole wheat sandwich bread recipe made in the bread machine Recipe:
Combine in a small pot:
1 cups water
1/4 cup of milk
3 tablespoon honey (or sugar)
1/2 teaspoon salt
1/2 teaspoon cinnamon powder
1/4 cup melted butter (or oil)
1/2 teaspoon vanilla extract
1/3 cup of whole wheat (this will thicken the mixture)
Heat to 100 -105 F (use a meat thermometer or check by putting finger in the mixture, it shouldn't be much warmer than your finger)
When you are sure the temp is not too hot add in the yeast
2 1/2 teaspoons instant yeast
Let stand 3-5 minutes until it bubbles
Add to bread machine pan
Add in:
3 teaspoon vital wheat gluten
2 2/3 cups whole wheat flour
#wholewheatbreadrecipe, #wholewheatbreadrecipeeasy, #breadmachine
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I have been baking with whole wheat for almost 40 years, and always enjoy learning new methods, and recipes that improve my game. I did here! You made an excellent video, which I took from! Thank you for adding to me!
Thank you. I’m so glad. Thank you for sharing.
wonderful whole wheat bread Thanks
Followed your video instructions and it came out fantastic!
Updated thank you
I really like how you present your bread making videos, compared to others I have watched. Your voice is so pleasant while still being informative. I have just ordered this KBS machine as a prep birthday present and can't wait to follow along with your videos. May I request you to make two videos, one for Milk Bread, and one for Portuguese Sweet Bread? Thank you, Irene.
Thank you. I will look into those breads. I know about milk bread but I’ll have to learn Portuguese sweet bread.
@@ButterflyMeadowsHomestead Thank you! The pleasure is all mine! 😊
Thanks for explaining how much vital wheat gluten to use.
este fin de semana prometo hacerlo , nomas nos acabemos el otro pan que esta delicioso, y gracias porque no me salia los panes en el equipo
Thank you!
You’re welcome
I truly am enjoying your bread making videos. 20 years ago I started making bread with a bread machine, but then I went to hand mixed & baked. After a lasp of 10 years of bread making (moved to a hot climate) , I last week purchased the KBS bread maker. I will be making my 3rd loaf this week. I love your old fashioned, common sense tips. My whole wheat bread recipe is with half flour and half whole wheat, but I will definitely try that teaspoon of cinnamon, sounds yummy! Thank you so much!
I'm so happy you are enjoying them. Thanks for watching and commenting.
Thank you my bread machine came in this afternoon so tomorrow is go for it!! I’ll let you know!!❤❤🎉🎉
That’s great. I want to know how it turns out.
I had 2 hiccups but if I can send a video I will. It didn’t rise as high but it me and the new machine. But it’s cooling now. First, I couldn’t find how to turn the machine off. Well, I finally found that three seconds but When I restarted it and waited till the 1hr and 45 minute to take out the paddle I turned it off again:(!! So I used the fermentation cycle and then Baked it on the bake cycle. It smells wonderful!! Thank you for this Recipe. I almost neeted by hand and baked it in the oven.
@@PLJS2018 keep trying. First time in the machine is usually rough lol.
Thanks!
You are welcome. Thank you!
So yummy I appreciate it. I made my second loaf today.
@@Richtfking that’s awesome.
My bread machine will arrive next Saturday. Thx so much for this recipe.
Wonderful. You are welcome
Yay you made a video about whole wheat thanks ❤🎉😄
I expected that 😂
@@ButterflyMeadowsHomestead so happy
Waiting for multi grain now 😂❤
Looks delicious, I’d love to see you make multi grain bread ❤
That’s a great idea
🙏🏻🌹🙏🏻
Is the recipe 2 2/3 total flour? You make your bread exactly like my grandmother did, heating up the liquid part of the recipe and then adding the yeast. I'm so excited to try this recipe I've got all the ingredients now to do so so this weekend I'm going to bake my ❤ little heart out with my new Hamilton Beach bread machine!!!😅
Yes that is correct. I hope it turns out great.
My aunt has her own cooking show she's awesome !!!!
🤗 hugs. Love you.
You are so smart to use the bread machine along with the tangzhong technique!!! I noticed you did not do your autolyse trick with this whole wheat. Do you not use it with this recipe?
@@MizAngelWolf no but you could add it I’m sure it would make the bread softer.
@@ButterflyMeadowsHomestead Thank you. Also your written recipe here states to add in 2 1/3 cups whole wheat flour and it should read to add in 2 2/3 cups of whole wheat flour.
@MizAngelWolf thank you I will update that.
Does your KBS ever make a clunking noise at the end of a cycle?
I had that machine and it made that triple sound when I used menu 6 making keto bread. Thanks
Mine never has, the only noise i hear that might be what you heard is when it cycles the little function that opens the nut/fruit tray, weather it is in there or not, to open it up. I know the first time i heard it I thought something was going wrong but then I learned what it was. I hope this helps.
I want to used fresh milled flour would that alter this at all?
Yes it will need a little more liquid I would let it mix a few minutes before adding the extra liquid a tablespoon at a time and it might rise faster so maybe decrease the yeast a little. I would love to know how it turns out.
Where can I buy gluten and vital wheat gluten? We have searched every store in the county! I love the machine.
I find it at an Amish store near me. You can also order from amazon. #commissionesrned amzn.to/3NxI9z6
@@ButterflyMeadowsHomestead Thank you very much. Our Amish store sadly has closed. Will order online. Merry Christmas.
@@susieramick7202 merry Christmas
Thank you so much for this wonderful bread. I don't have gluten. Does not putting it with the ingredients affect the final result of the baking? Another question please: What is the temperature of the mixture if I use a thermometer?
You can leave the gluten out it shouldn’t have a huge effect on the bread. Bring the liquid mixture to about 105 degrees F. If it gets hotter than that allow it to cool to 105 before adding the yeast.
@@ButterflyMeadowsHomestead thank you so much
@@firstnamelastname2372 you are welcome.
I'm a diabetic so only eat whole wheat or rye bread as they digest slower and don't cause as severe of a blood glucose spike. I'm concerned about the honey or sugar used. Does the yeast eat up all of the honey or sugar or can I decrease the amount used?
@@robh063 you can leave the sugar out it should be ok.
@@ButterflyMeadowsHomestead Thank you.
Thank you, is it possible to bake without milk?
Yes you can use water in its place or juice.
Hello - Thank you for the whole wheat bread recipe. I tried it today and used the same exact measurements and got a sunken top? Any possible reason for that and how do I fix it next time? Thank you 😊
Which cycle did you use on the machine? Did the dough firm into a smooth ball during the kneading cycle?
I used the whole wheat cycle
On my cuisinart and it seemed to be a soft but firm ball after the kneading cycle. The total time was 4 hours on my machine.
@@user-rs5oe8bu9s I used the white bread cycle with this recipe it was a 3 hour and about 15 minutes cycle. It could be the bread over proofed. Did you use the method I use in the video of warming some of the ingredients? It’s really difficult to know exactly what the cause could be. However with the cycle being 4 hours I’m thinking it was that. You could try the same recipe process on the soft white cycle.
Yes I warmed up the ingredients exactly the same way as you, thank you for taking the time to respond, I will try the white bread setting 😊
I live at almost 6000 feet elevation. What adjustments would I need to make for this recipe?
The dough will rise more rapidly at a high altitude So I would use less yeast, cut it back to 1 1/2 teaspoons, you will need to watch it to make sure it doesn't rise too high before baking. The decreased amount of yeast may be enough to make it work without switching to the bake function. If you see it is risen just a little over the pan you may want to switch over to the bake function instead of letting it proof longer. I would check it when it has about 1 hour and 10 minutes left on the menu screen. The dough will dry out faster at that altitude as well so you may want to decrease flour by 1 tablespoon and add 1 tablespoon of water. I would love to know know how it turns out.
I just got my KBS bread machine and want to make whole wheat bread and I have whole wheat bread flour will that work or do I need reg whole wheat? My flour is King Authur brand and I also have that brand of reg bread machine flour
Yes that was lol work. I hope you enjoy your bread making journey.
thanks with bread flour do I still need the@@ButterflyMeadowsHomestead wheat gluden
@@barbarabennett1233 you don’t have to have it. It really is only to improve the texture.
Hi, I have a problem with the final result of baking. The sides and base of the bread are dark, but the surface of the bread is a nice color and there is no problem. What is the reason in your opinion? The bread machine I have is a Panasonic, but it's not a new model. I'm also new to baking in a bread machine, and don't have a lot of experience.
You could try using the light color crust option if your machine has one. You could also try a smaller loaf size selection. This two things should shorten the bake time and give a lighter crust.
Thank you so much i will try it.
I followed the recipe exatly. Even purchashed the gluten. the dough looked beatiful and I was so excited. Then during fermentation the middle did not rise. Final baked loaf sank in the middle. What did I do wrong?
It sounds like the final dough did not have enough strength. Are you at a higher altitude? Try using less water just a couple tablespoons less. Also make sure your yeast is good and your water mixture isn’t too hot.
@@ButterflyMeadowsHomestead In Goodyear, AZ. The yeast bubbled and I used a thermometer.
@@user-lj3zp9nb5o I would try reducing the liquid, by a couple tablespoons, usually that really helps when a dough doesn't rise in the middle or sinks. It could also be the flour, some flours are just not great, have to find a brand/source you can trust.
You could also try baking a loaf of bread you know is successful in your machine as a test, just to be sure it isn't the machine. I really hope you find success with this, many have and love the bread.
Where is the info for the slicer
The one I have is pretty old and I got it at a thrift store. The closest one I can find on Amazon is in the link below.
#comissionearned amzn.to/4bscdpZ
Well, I tried making this bread to a T of your recipe. It looked great as it became a dough ball but I had to add about 1 tsp more of the whole wheat flour because the dough ball was wet and it then was just the way it should be. Everything was going along great.....and then with 45 minutes left, it collapsed. I've read it could have been a number of reasons. Too moist, too much yeast, too much sugar (I used 3 tbsp of honey), or not enough salt. Who knows. But it was a nice idea. It just didn't work for me.
@@robh063 are you at a high altitude? Try reducing the liquid that is most likely the issue since you had to add flour. Reduce liquid by a couple tablespoons. I know you are trying to avoid sugar but maybe use sugar instead of honey. Reduce it to 2 tablespoons.
@@ButterflyMeadowsHomestead No, I'm not at a high altitude so I'll try your suggestions. Thanks.
Very interesting video, I would suggest some clarifications and integrations:
a) please state measures that the civilized world uses, rather than cups and teaspoons etc. 😉
b) please state the "cycle" that your machine is going to execute: how many minutes of kneading, how many minutes of resting, and whether there are other kneading and resting phases in your cycle, how long is the cooking, and whether you extract the loaf from the machine immediately after the end of the baking (or leave it in the machine to cool). That allows people to reproduce your recipe. Kneading, resting, baking times are a very important part of the recipe.
c) please repeat the bread with a flour which is labelled 100% wholemeal at the factory. Loose flour that you buy can be labelled 100% wholemeal, but we all know the meaning of 100% wholemeal is lost to most sellers of flour and bread. Only flour which is specifically labelled "100% wholemeal" is the real stuff. The rest is as good as the will of your seller to sell you his stuff.
The trick of using heat to help some flour to release its starch is very interesting and I am going to try it out. Thanks for that. And merry Christmas!
very interesting feedback. When I created the content I really never thought of those points. By civilized world uses are referring to weight? I consider myself civilized and I use cups and teaspoons as measures. I buy my flour in bulk 50 pound bags and it is whole wheat. I'm glad you found some value in the video and hope the technique works well for you. Merry Christmas.
Your 'civilized world 'comment is uncalled for. If we bake like our grandmothers, they did not use a gram scale, although I do have one and occasionally use it. Sometimes they did not even have electricity, my grandmothers childhood farm did not. I often use my cupped hand for measuring teaspoons, tablespoons, etc. Shocker!