This is the recipe for whole wheat bread in the Zojirushi bread machine:
So the bread recipe:
3 cups of whole wheat flour. I’m really like a good hard white spring
wheat from Montana. Golden something or other.
2 eggs+milk/water to make 1 2/3 cups. Then add oil to the 1 3/4 cup level.
1 tbsn or so of honey.
1 tsp salt
1 tsp yeast
1/4 cup gluten.
I put the liquids and honey in the bottom of the bread bowl, then
float the flour, salt, gluten, and yeast on top.
Times are set to:
5 preheat (should be longer, I reduced it to save time one day)
45 1st rise
35 2nd rise
Here’s some observations, take em with a grain of salt. Kneading for
30 mins seems ok, it maybe too long. The rises seem about right. You
can tell if the second rise it too long because the bread will look
fermented, holes popping out the top, etc. If it rises too long the
yeast looses vigor. The proof you can tell if it’s been too long
since the loaf will fall back and tend to collapse. Since it takes
time to heat the chamber to cooking temps you get a lot longer second
rise than you would popping the loaves into the hot oven. So the
cooking time may really be closer to 45mins, with 15 of heating slowly
and the bread rising like crazy.
You may have to play with the liquids some. If you look at the loaf
you can normally tell if there was too much or too little moisture. A
dense load that appears to have struggled against the flour/gluten to
rise was too dry. A loaf that let all the gas out and is sunken may
have been to wet. The flour and it’s moisture content has a lot to do
with that. This is why I use the gluten, it covers a magnitude of
sins and makes the moisture content less critical. When you make
whole wheat bread by hand every time you adjust the bread so it’s just