We don’t have a bread machine but have many customers who do and more who ask about baking in them.  I know there are many different kinds so I don’t know if what works for one person will work for another but I love when we get feedback from customers.  I’ve been meaning to post this for over a year!!  I have one customer who bakes nothing but whole wheat bread in hers. I don’t have her recipe but she has a science background and her explanation to me of how she places each ingredient is something that she’s worked out scientifically.  I hope this will work for those of you who use machines. If you have other recipes or techniques please pass them on and I won’t take a year to post them.

Bread Machine Bread Using Sunrise Flour Mill Heritage Flour

1 1/8 cup water
3 T honey
2 T oil (I use olive oil, the recipe calls for sunflower seed oil which I just haven’t invested in yet)
1 cup Red Fife Whole Wheat flour
2 cups Red Fife Bolted flour
1/4 cup polenta (I used your cornmeal)
3 T sunflower seeds (raw, unsalted)
3 T millet (whole, raw)
1 1/2 t salt
2 1/4 t bread machine yeast (note: Bread machine yeast is instant yeast.  Since we’re not familiar with machine baking we don’t know about this but do know that we prefer not to use instant yeast for regular baking.  Anyone use their own starter?)
whole wheat & light crust settings
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