Total Steps
6
Ingredients
16
Tools Needed
8
Ingredients
- 2 teaspoons dry yeast
- 1/2 teaspoons salt(optional)
- 1/3 cups gluten flour
- 1 1/4 cups bread flour
- 1 1/4 cups whole wheat pastry flour
- 1 cup whole wheat flour(optional)
- 3 tablespoons sugar
- 1 tablespoon vegetable oil
- 1 1/2 cups warm water
- spelt flour(optional)
- triticale flour(optional)
- rye flour(optional)
- orange peel(optional)
- caraway seeds(optional)
- 1 tablespoon molasses(optional)
- 1-2 packages oatmeal(optional)
Instructions
Step 1
Prepackage dry ingredients for bread machine baking. Store in canning jars or zip lock bags. Print address labels with the "at time of baking" ingredients and place them on the container.
Step 2
For a 1 1/2 pound loaf, the dry ingredients fit in a 1 quart canning jar or a 1 quart zip lock freezer bag. Use white plastic screw caps for sealing canning jars. A canning funnel helps for filling the jars or transferring to zip lock bags. You can make 6-10 bread mixes at a time.
Step 3
For a 2 pound loaf, larger jars or larger bags are needed.
Step 4
This bread has a good high texture with a lot of "spring" from the gluten. Depending on the moisture of the flour, an additional tablespoon or two of water may be needed during the initial kneading in the bread machine.
Step 5
Variations: Replace the whole wheat flour with spelt flour or triticale flour in the dry ingredients. Alternatively, replace the whole wheat flour with rye flour in the dry ingredients, and add either orange peel or caraway seeds with 1 tablespoon of molasses when loading the bread machine.
Step 6
As an optional addition, add a package or two of oatmeal to the measuring cup before filling it with whole wheat flour.