I wanted a 100% whole wheat bread that tasted good with peanut butter and jelly sandwiches and that has a decent rise. This one not only tastes good, it rises more than than white-bread-flour recipe I used to make. It is also soft and freezes well. I make my bread on Sunday, then make and freeze my sandwiches for the week. Each day I take one out of the freezer and Friday's is just as good as the one on Monday. You can use any flavor jelly.
Ingredients
- 10 ounces water
- 0.5 cups peanut butter
- 0.5 cups strawberry jelly
- 1.5 tablespoons light brown sugar
- 0.5 teaspoons salt
- 0.75 teaspoons baking soda
- 0.75 teaspoons baking powder
- 3 tablespoons vital wheat gluten
- 3.33 cups whole wheat flour
- 1 tablespoon whole wheat flour
- 1.5 teaspoons active dry yeast
Instructions
-
1
Place water, peanut butter, jelly, brown sugar, salt, baking soda, baking powder, gluten, 3 1/3 cups plus 1 tablespoon whole wheat flour, and yeast, respectively, in the pan of a bread machine. Select 1 1/2 Pound Loaf, Medium Crust, Wheat cycle, and press Start.
Nutrition Facts
Per serving
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