Wednesday, June 3, 2009


My friend Lauren served me this bread when she made us ham sandwiches for lunch. Her husband Chris made it, and shared the recipe. I made it this week and really appreciated a change of pace from Basic WW Bread Recipe #1. The honey flavor is less intense and it’s a smaller loaf so the slices aren’t so huge, which makes this a much better sandwich bread. Girls loved it (and this is what Audrey had for dinner when she turned her nose up at the Lentil Soup).

They have a Breadman Plus, which calls for this order:

3/4 cup all purpose flour
2 1/4 cups whole wheat flour
1/2 cup rolled oats
1 ½ teaspoon salt
1 ¼ cups water
3 tablespoons butter/oil
3 tablespoons honey
1 tablespoon gluten
1 tablespoon yeast

Program for: 1 ½ lb. Loaf, Whole Wheat Cycle, Light Crust

This is the order for the Williams-Sonoma:

3 tablespoons canola oil or butter (room temp)
3 tablespoons honey
1 ¼ cups water
1 ½ teaspoons salt
2 ¼ cups whole wheat flour
¾ cup all purpose flour
½ cup rolled oats or almond meal or ground flaxseed or corn meal
1 tablespoon gluten
1 tablespoon yeast (I actually used one package which is not quite a tablespoon and it was fine)

Place in the machine and program for Whole Wheat, 1 ½ lb. loaf, Light Crust

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