Guest guest Posted January 17, 2006 Report Share Posted January 17, 2006 For whole wheat bread, if you master your recipe, bread machines are absolutely wonderful! I love how light we can make our 100% whole wheat bread (from freshly milled, hard, red winter wheat) in a bread machine. Cheryl Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2006 Report Share Posted January 18, 2006 > Hi > I am curious about what others think about bread machines. >> h > I love my bread machine for making the bread but I agree you can't beat the texture of the bread baked in the oven. I use my bread machine as a mixer on the dough setting and then put it in pans to rise and bake it in the oven. I don't have to stand by the mixer then and I can still have great bread that doesn't have a taste from the bread machine baking it. Of course NT recommends soaking your grains first so most breads don't fit that model. Sourdough would be the best. Hope it turns out for you. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2007 Report Share Posted May 12, 2007 Hi All-- I am just getting back on the horse with Type O in my life. And I am getting organized for it logistically. My first question (this time around) is: Does anybody have any luck with non- gluten flours in bread machines? Anyone have any Type O recipes that work in them? I don't have one yet. Are there brands of bread machines that work better for Type O breads than other brands? Thanks, Rozwin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2007 Report Share Posted May 12, 2007 I use spelt flour which is not gluten free, but gluten free is not necessary for O, just wheat free. Lately I've just been buying Ezekiel bread due to laziness and because I don't eat much bread anyway. This is for a bread machine, but it is not baked in the machine. 1 2/3 cups water 2 tbsp. powdered soy milk 2 tbsp. olive oil 2 tbsp. sugar 2 tsp. salt thick pinch granulated lecithin 4 1/3 + 1/4 cups spelt flour 1 1/2 tsp yeast Mix on dough cycle, remove when cycle finishes, let rise 30 minutes, bake 42 minutes at 350. You can also substitute 1 cup quinoa flour for 1 cup spelt for a little taste difference. Marie -------------------------------------------------------------------------------- http://lift-up-your-hearts.blogspot.com/ Quote Link to comment Share on other sites More sharing options...
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