Whole-Grain Breads

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Basic Whole Wheat Bread

Like the Basic White Bread recipe, this is a simple, easy-to-make whole wheat bread. Keep a sliced loaf in your freezer and you’ll always have a healthy bread on hand for sandwiches.

SMALL RECIPE

WATER ¼ to 3⁄8 cup

MILK 3⁄8 cup

EGG 1

OIL 1 tablespoon

HONEY 1 tablespoon

SALT 1 teaspoon

WHOLE WHEAT FLOUR 1 cup

BREAD FLOUR 1 cup

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

WATER ½ to 5⁄8 cup

MILK 3⁄8 cup

EGG 1

OIL 1½ tablespoons

HONEY 1½ tablespoons

SALT 1½ teaspoons

WHOLE WHEAT FLOUR 1½ cups

BREAD FLOUR 1½ cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

WATER ½ to 5⁄8 cup

MILK 5⁄8 cup

EGG 1

OIL 2 tablespoons

HONEY 2 tablespoons

SALT 2 teaspoons

WHOLE WHEAT FLOUR 2 cups

BREAD FLOUR 2 cups

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Whole Wheat

OPTIONAL BAKE CYCLES: Standard

NUTRITIONAL INFORMATION PER SLICE

Calories 117 / Fat 2.3 grams / Carbohydrates 21 grams / Protein 3.8 grams / Fiber 2.1 grams / Sodium 237 milligrams / Cholesterol 15.5 milligrams

 

Heavenly Whole Wheat Bread

We think this is the best of our whole wheat breads. It’s moist, has a good crust, and has a flavor that’s out of this world.

SMALL RECIPE

WATER ¾ to 7⁄8 cup

SALT 1 teaspoon

BUTTER OR MARGARINE 3 tablespoons

SUGAR 1 tablespoon

WHOLE WHEAT FLOUR 11⁄3 cups

BREAD FLOUR 2⁄3 cups

INSTANT POTATO FLAKES 3 tablespoons

VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM RECIPE

WATER 11⁄8 to 1¼ cups

SALT 1½ teaspoons

BUTTER OR MARGARINE 4 tablespoons

SUGAR 2 tablespoons

WHOLE WHEAT FLOUR 2 cups

BREAD FLOUR 1 cup

INSTANT POTATO FLAKES ¼ cup

VITAL WHEAT GLUTEN (OPTIONAL) 3 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

WATER 1½ to 15⁄8 cups

SALT 2 teaspoons

BUTTER OR MARGARINE 6 tablespoons

SUGAR 2 tablespoons

WHOLE WHEAT FLOUR 22⁄3 cups

BREAD FLOUR 11⁄3 cups

INSTANT POTATO FLAKES 6 tablespoons

VITAL WHEAT GLUTEN (OPTIONAL) 4 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Whole Wheat

OPTIONAL BAKE CYCLES: Standard; Sweet Bread; Delayed Timer; Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 130 / Fat 3.7 grams / Carbohydrates 21.7 grams / Protein 3.5 grams / Fiber 2.5 grams / Sodium 269 milligrams / Cholesterol 0 milligrams

 

Debbie’s Honey Whole Wheat Bread

This recipe took some doing to perfect, but it was well worth the effort. It makes a beautiful loaf with an exceptional texture and a sweet taste. Linda’s sister Debbie loves serving this one to company. She says it’s too sweet as a sandwich bread, but it is marvelous plain or toasted and buttered.

SMALL RECIPE

MILK ¾ to 7⁄8 cup

BUTTER OR MARGARINE 2 teaspoons

HONEY 3 tablespoons

SALT ½ teaspoon

WHOLE WHEAT FLOUR 2 cups

BREAD FLOUR ¼ cup

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

MILK 11⁄8 to 1¼ cups

BUTTER OR MARGARINE 1 tablespoon

HONEY ¼ cup

SALT ½ teaspoon

WHOLE WHEAT FLOUR 2½ cups

BREAD FLOUR ½ cup

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

MILK 1½ to 15⁄8 cups

BUTTER OR MARGARINE 4 teaspoons

HONEY 6 tablespoons

SALT 1 teaspoon

WHOLE WHEAT FLOUR 4 cups

BREAD FLOUR ½ cup

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Whole Wheat

OPTIONAL BAKE CYCLES: Standard; Sweet Bread

NUTRITIONAL INFORMATION PER SLICE

Calories 120 / Fat 1.3 grams / Carbohydrates 24.6 grams / Protein 4.1 grams / Fiber 2.9 grams / Sodium 97.5 milligrams / Cholesterol .8 milligram

 

Madeleine’s Neighborly Bread

Our friend Madeleine loves this nicely shaped whole wheat potato bread. It’s moist and wheaty, makes a lovely sandwich, and is a favorite of all the neighbors.

SMALL RECIPE

MILK 3⁄8 cup

POTATO WATER* ¼ to 3⁄8 cup

BUTTER OR MARGARINE 1 tablespoon

HONEY 1 tablespoon

SALT 1 teaspoon

WHOLE WHEAT FLOUR 11⁄3 cups

BREAD FLOUR 2⁄3 cup

PLAIN MASHED POTATO, AT ROOM TEMPERATURE ¼ cup

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

MILK 5⁄8 cup

POTATO WATER* 3⁄8 to ½ cup

BUTTER OR MARGARINE 1½ tablespoons

HONEY 1½ tablespoons

SALT 1½ teaspoons

WHOLE WHEAT FLOUR 2 cups

BREAD FLOUR 1 cup

PLAIN MASHED POTATO, AT ROOM TEMPERATURE 1⁄3 cup

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

MILK 5⁄8 cup

POTATO WATER* ½ to ¾ cup

BUTTER OR MARGARINE 2 tablespoons

HONEY 2 tablespoons

SALT 2 teaspoons

WHOLE WHEAT FLOUR 22⁄3 cups

BREAD FLOUR 11⁄3 cups

PLAIN MASHED POTATO, AT ROOM TEMPERATURE ½ cup

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Whole Wheat; Sweet Bread; Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 111 / Fat 1.4 grams / Carbohydrates 21.7 grams / Protein 3.7 grams / Fiber 2.5 grams / Sodium 250 milligrams / Cholesterol .5 milligram

*The water in which you cooked the potato

 

San Diego Sunshine

Just like our hometown, this bread will delight your senses! It’s a sweet whole wheat loaf with a delicate hint of orange. Pack a picnic basket with a thermos of hot coffee or tea, a loaf of this bread, and some honey butter. Locate a city park or a sunny terrace and you’ll have the makings for a romantic, leisurely breakfast.

SMALL RECIPE

WATER ¾ to 7⁄8 cup

HONEY 1 tablespoon

SALT 1 teaspoon

BUTTER OR MARGARINE 1½ tablespoons

DARK BROWN SUGAR 1 tablespoon

BREAD FLOUR 11⁄3 cups

WHOLE WHEAT FLOUR 2⁄3 cup

GRATED ORANGE RIND 1 tablespoon

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM RECIPE

WATER 1 to 11⁄8 cups

HONEY 2 tablespoons

SALT 1 teaspoon

BUTTER OR MARGARINE 2 tablespoons

DARK BROWN SUGAR 2 tablespoons

BREAD FLOUR 2 cups

WHOLE WHEAT FLOUR 1 cup

GRATED ORANGE RIND 1½ tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

WATER 13⁄8 to 1½ cups

HONEY 2 tablespoons

SALT 2 teaspoons

BUTTER OR MARGARINE 3 tablespoons

DARK BROWN SUGAR 2 tablespoons

BREAD FLOUR 22⁄3 cups

WHOLE WHEAT FLOUR 11⁄3 cups

GRATED ORANGE RIND 2 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Light Crust setting and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Light

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Sweet Bread; Delayed Timer

NUTRITIONAL INFORMATION PER SLICE

Calories 127 / Fat 1.9 grams / Carbohydrates 24.6 grams / Protein 3.2 grams / Fiber 1.7 grams / Sodium 169 milligrams / Cholesterol 4.4 milligrams

 

Apple Butter Wheat Bread

Here’s a good, mild, apple- and wheat-flavored breakfast toast. This is a very soft bread when it first comes out of the pan, so it’s best to wait several hours before slicing it.

SMALL RECIPE

WATER 5⁄8 to ¾ cup

BUTTER OR MARGARINE 1 tablespoon

APPLE BUTTER 3 tablespoons

SALT 1 teaspoon

WHOLE WHEAT FLOUR 1 cup

ALL-PURPOSE FLOUR 1 cup

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM RECIPE

WATER 1 to 11⁄8 cups

BUTTER OR MARGARINE 2 tablespoons

APPLE BUTTER ¼ cup

SALT 1½ teaspoons

WHOLE WHEAT FLOUR 1½ cups

ALL-PURPOSE FLOUR 1½ cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

LARGE RECIPE

WATER 1¼ to 13⁄8 cups

BUTTER OR MARGARINE 2 tablespoons

APPLE BUTTER 6 tablespoons

SALT 2 teaspoons

WHOLE WHEAT FLOUR 2 cups

ALL-PURPOSE FLOUR 2 cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Whole Wheat; Sweet Bread; Delayed Timer; Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 110 / Fat 1.6 grams / Carbohydrates 21.1 grams / Protein 3.2 grams / Fiber 2.1 grams / Sodium 250 milligrams / Cholesterol 0 milligrams

 

Daily Bread

Want wholesome, high-fiber bread for an afternoon snack? Try this excellent, hearty loaf. It’s a very tightly crumbed bread because it contains no white flour and it doesn’t rise as high as most loaves.

SMALL RECIPE

MILLER’S BRAN 3 tablespoons

MILK ¼ cup

WATER 3⁄8 to ½ cup

EGG 1

BUTTER OR MARGARINE 1 tablespoon

HONEY 3 tablespoons

SALT 1 teaspoon

WHOLE WHEAT FLOUR 2 cups

RAW UNSALTED SUNFLOWER SEEDS ¼ cup

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

MILLER’S BRAN ¼ cup

MILK 3⁄8 cup

WATER ½ to 5⁄8 cup

EGG 1

BUTTER OR MARGARINE 1½ tablespoons

HONEY ¼ cup

SALT 1½ teaspoons

WHOLE WHEAT FLOUR 3 cups

RAW UNSALTED SUNFLOWER SEEDS 1⁄3 cup

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

MILLER’S BRAN 6 tablespoons

MILK ¼ cup

WATER 5⁄8 to ¾ cup

EGG 2

BUTTER OR MARGARINE 2 tablespoon

HONEY 6 tablespoons

SALT 2 teaspoon

WHOLE WHEAT FLOUR 4 cups

RAW UNSALTED SUNFLOWER SEEDS ½ cup

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Whole Wheat

OPTIONAL BAKE CYCLES: Standard; Raisin/Nut

NUTRITIONAL INFORMATION PER SLICE

Calories 142 / Fat 3.4 grams / Carbohydrates 25 grams / Protein 5.1 grams / Fiber 3.8 grams / Sodium 253 milligrams / Cholesterol 15.5 milligrams

 

Whole Wheat Sunflower Bread

This bread is simply bursting with good things to eat—like oats, whole wheat flour, wheat germ, and sunflower seeds. The refreshing hint of orange blends beautifully with all that goodness. Use it for toast, sandwiches, or just plain snacking.

SMALL RECIPE

OLD-FASHIONED ROLLED OATS 1⁄3 cup

BUTTERMILK 5⁄8 to ¾ cup

EGG 1

BUTTER OR MARGARINE 1 tablespoon

DARK BROWN SUGAR 1 tablespoon

SALT 1 teaspoon

WHOLE WHEAT FLOUR 1 cup

BREAD FLOUR 1 cup

WHEAT GERM 2 teaspoons

RAW UNSALTED SUNFLOWER SEEDS ¼ cup

GRATED ORANGE RIND 1½ tablespoons

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

MEDIUM RECIPE

OLD-FASHIONED ROLLED OATS ½ cup

BUTTERMILK 11⁄8 to 1¼ cups

EGG 1

BUTTER OR MARGARINE 1½ tablespoons

DARK BROWN SUGAR 2 tablespoons

SALT 1½ teaspoons

WHOLE WHEAT FLOUR 1½ cups

BREAD FLOUR 1½ cups

WHEAT GERM 1 tablespoon

RAW UNSALTED SUNFLOWER SEEDS 1⁄3 cup

GRATED ORANGE RIND 2 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

LARGE RECIPE

OLD-FASHIONED ROLLED OATS 2⁄3 cup

BUTTERMILK 1¼ to 13⁄8 cups

EGG 2

BUTTER OR MARGARINE 2 tablespoons

DARK BROWN SUGAR 2 tablespoons

SALT 2 teaspoons

WHOLE WHEAT FLOUR 2 cups

BREAD FLOUR 2 cups

WHEAT GERM 4 teaspoons

RAW UNSALTED SUNFLOWER SEEDS ½ cup

GRATED ORANGE RIND 2½ tablespoons

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting, then the Whole Wheat cycle and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Whole Wheat

OPTIONAL BAKE CYCLES: Standard; Raisin/Nut

NUTRITIONAL INFORMATION PER SLICE

Calories 153 / Fat 3.6 grams / Carbohydrates 25.3 grams / Protein 5.7 grams / Fiber 2.8 grams / Sodium 285 milligrams / Cholesterol 16 milligrams

 

Shredded-Wheat Bread

When your mother told you to eat your shredded wheat, she never imagined it could be served up like this! This is a fine and flavorsome loaf of bread. (Note that the 1-pound loaf is baked on the Rapid Bake setting to prevent it from collapsing.)

SMALL RECIPE

SHREDDED-WHEAT 1 large

BISCUIT, CRUMBLED (½ cup)

WATER 7⁄8 to 1 cup

BUTTER OR MARGARINE 1 tablespoon

DARK BROWN SUGAR 1½ tablespoons

HONEY 1½ tablespoons

SALT 1 teaspoon

WHOLE WHEAT FLOUR 2 cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

SHREDDED-WHEAT 2 large

BISCUIT, CRUMBLED (1 cup)

WATER 11⁄8 to 1¼ cups

BUTTER OR MARGARINE 1½ tablespoons

DARK BROWN SUGAR 2 tablespoons

HONEY 2 tablespoons

SALT 1½ teaspoons

WHOLE WHEAT FLOUR 3 cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

SHREDDED-WHEAT 3 large

BISCUIT, CRUMBLED (1½ cups)

WATER 21⁄8 to 2¼ cups

BUTTER OR MARGARINE 2 tablespoons

DARK BROWN SUGAR 3 tablespoons

HONEY 3 tablespoons

SALT 2 teaspoons

WHOLE WHEAT FLOUR 4 cups

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

For the Small Recipe

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium crust setting then the Rapid Bake cycle and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Rapid Bake

For the Medium and Large Recipes

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting, then the Whole Wheat cycle and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Whole Wheat

OPTIONAL BAKE CYCLES: Standard; Sweet Bread; Delayed Timer

NUTRITIONAL INFORMATION PER SLICE

Calories 122 / Fat 1.5 grams / Carbohydrates 24.6 grams / Protein 4 grams / Fiber 3.6 grams / Sodium 246 milligrams / Cholesterol 0 milligrams

 

Lou’s Beer Bread

This one was contributed by a good friend who knows just about everything there is to know about beer. It’s a moist, evenly textured bread that’s good enough to eat plain. Cheers!

SMALL RECIPE

MILK ¼ cup

FLAT BOCK OR ANY OTHER DARK BEER 5⁄8 to ¾ cup

BUTTER OR MARGARINE 3 tablespoons

MOLASSES 1 tablespoon

HONEY 1 tablespoon

SALT ½ teaspoon

WHOLE WHEAT FLOUR 2 cups

BREAD FLOUR None

WHEAT GERM 2 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

MILK ½ cup

FLAT BOCK OR ANY OTHER DARK BEER 1 to 11⁄8 cups

BUTTER OR MARGARINE 4 tablespoons

MOLASSES 1½ tablespoons

HONEY 1½ tablespoons

SALT 1 teaspoon

WHOLE WHEAT FLOUR 3 cups

BREAD FLOUR None

WHEAT GERM 3 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

MILK 3⁄8 cup

FLAT BOCK OR ANY OTHER DARK BEER 11⁄8 to 1¼ cups

BUTTER OR MARGARINE 6 tablespoons

MOLASSES 2 tablespoons

HONEY 2 tablespoons

SALT 1 teaspoon

WHOLE WHEAT FLOUR 3 cups

BREAD FLOUR 1 cup

WHEAT GERM ¼ cup

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Whole Wheat

OPTIONAL BAKE CYCLES: Standard; Sweet Bread

NUTRITIONAL INFORMATION PER SLICE

Calories 137 / Fat 3.2 grams / Carbohydrates 23.5 grams / Protein 4.3 grams / Fiber 3.6 grams / Sodium 200 milligrams / Cholesterol .4 milligram

 

Miller’s Bran Bread

If you’re looking for a good sandwich bread, try this soft, light bran bread. It’s a nice change from the stronger whole wheat taste, yet it is still nutritious.

SMALL RECIPE

MILLER’S BRAN 1⁄3 cup

WATER 5⁄8 to ¾ cup

EGG 1

OIL 1 tablespoon

HONEY 1 tablespoon

SALT 1 teaspoon

BREAD FLOUR 12⁄3 cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM RECIPE

MILLER’S BRAN ½ cup

WATER ¾ to 7⁄8cup

EGG 1

OIL 1½ tablespoons

HONEY 1½ tablespoons

SALT 1½ teaspoons

BREAD FLOUR 2½ cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

LARGE RECIPE

MILLER’S BRAN 2⁄3 cup

WATER 1 to 11⁄8 cups

EGG 2

OIL 2 tablespoons

HONEY 2 tablespoons

SALT 2 teaspoons

BREAD FLOUR 31⁄3 cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Whole Wheat; Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 110 / Fat 2.1 grams / Carbohydrates 19.8 grams / Protein 3.1 grams / Fiber 1.3 grams / Sodium 234 milligrams / Cholesterol 15.2 milligrams

 

Cracked Wheat Bread

Don’t overlook the first step in this recipe: You must cook the cracked wheat to soften it. Although this requires a few extra minutes of preparation time, you’ll be pleased with the results.

SMALL RECIPE

WATER ½ cup

CRACKED WHEAT ¼ cup

MILK ½ to 5⁄8 cup

BUTTER OR MARGARINE 1½ tablespoons

HONEY 1 tablespoon

MOLASSES 1 tablespoon

SALT 1 teaspoon

BREAD FLOUR 1½ cups

WHOLE WHEAT FLOUR ½ cup

VITAL WHEAT GLUTEN (OPTIONAL) 1 tablespoon

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

WATER ¾ cup

CRACKED WHEAT 1⁄3 cup

MILK ¾ to 7⁄8 cup

BUTTER OR MARGARINE 2 tablespoons

HONEY 1½ tablespoons

MOLASSES 1½ tablespoons

SALT 1½ teaspoons

BREAD FLOUR 2¼ cups

WHOLE WHEAT FLOUR ¾ cup

VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

WATER 1 cup

CRACKED WHEAT ½ cup

MILK 1 to 11⁄8 cups

BUTTER OR MARGARINE 3 tablespoons

HONEY 2 tablespoons

MOLASSES 2 tablespoons

SALT 2 teaspoons

BREAD FLOUR 3 cups

WHOLE WHEAT FLOUR 1 cup

VITAL WHEAT GLUTEN (OPTIONAL) 3 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. In a small saucepan, bring the water to a boil, then add the cracked wheat. Cook on medium-high heat for approximately 6 minutes until all the water is absorbed; stir occasionally with a wooden spoon. Remove pan from heat and allow cracked wheat to cool to room temperature.

2. Place all ingredients, including cooled cracked wheat, in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

3. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

4. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Whole Wheat

NUTRITIONAL INFORMATION PER SLICE

Calories 134 / Fat 1.7 grams / Carbohydrates 26 grams / Protein 3.9 grams / Fiber 2.1 grams / Sodium 257 milligrams / Cholesterol .5 milligram

 

Buttermilk Cracked-Wheat Bread

Raw cracked wheat adds a crunchy texture to this noteworthy whole wheat bread. It’s not as tall as some loaves, but it’s just as delicious. Serve it proudly with dinner or use it for sandwiches.

SMALL RECIPE

CRACKED WHEAT 1⁄3 cup

BUTTERMILK 7⁄8 to 1 cup

HONEY 1½ tablespoons

SALT 1 teaspoon

SHORTENING 1 tablespoon

WHOLE WHEAT FLOUR 11⁄3 cups

BREAD FLOUR 2⁄3 cup

VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM RECIPE

CRACKED WHEAT ½ cup

BUTTERMILK 13⁄8 to 1½ cups

HONEY 2 tablespoons

SALT 1½ teaspoons

SHORTENING 1 tablespoon

WHOLE WHEAT FLOUR 2 cups

BREAD FLOUR 1 cup

VITAL WHEAT GLUTEN (OPTIONAL) 3 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

CRACKED WHEAT 2⁄3 cup

BUTTERMILK 2 to 21⁄8 cups

HONEY 3 tablespoons

SALT 2 teaspoons

SHORTENING 2 tablespoons

WHOLE WHEAT FLOUR 22⁄3 cups

BREAD FLOUR 11⁄3 cups

VITAL WHEAT GLUTEN (OPTIONAL) 4 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Whole Wheat

OPTIONAL BAKE CYCLES: Standard; Sweet Bread

NUTRITIONAL INFORMATION PER SLICE

Calories 136 / Fat 1.6 grams / Carbohydrates 26.7 grams / Protein 4.8 grams / Fiber 3.6 grams / Sodium 256 milligrams / Cholesterol .9 milligram

 

Bulgur Wheat Bread

Healthy never tasted so good! Try this superb bread while it’s slightly warm for the most intense whole-grain flavor. Hold off adding extra liquid to this one until it has kneaded for at least 5 minutes. The dough can appear deceptively dry at first. Don’t overlook the first step on this bread. The bulgur must be cooked to soften it.

SMALL RECIPE

WATER ½ cup

BULGUR WHEAT ¼ cup

OLD-FASHIONED ROLLED OATS ¼ cup

WATER 7⁄8 to 1 cup

BUTTER OR MARGARINE 1 tablespoon

MOLASSES 2 teaspoons

HONEY 2 teaspoons

SALT 1 teaspoon

BREAD FLOUR 1 cup

WHOLE WHEAT FLOUR 1 cup

CORNMEAL 1 tablespoon

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

WATER ½ cup

BULGUR WHEAT 1⁄3 cup

OLD-FASHIONED ROLLED OATS ½ cup

WATER 11⁄8 to 1¼ cups

BUTTER OR MARGARINE 2 tablespoons

MOLASSES 1 tablespoon

HONEY 1 tablespoon

SALT 1½ teaspoons

BREAD FLOUR 1½ cups

WHOLE WHEAT FLOUR 1½ cups

CORNMEAL 2 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

WATER 1 cup

BULGUR WHEAT ½ cup

OLD-FASHIONED ROLLED OATS ½ cup

WATER 13⁄8 to 1½ cups

BUTTER OR MARGARINE 2 tablespoons

MOLASSES 4 teaspoons

HONEY 4 teaspoons

SALT 2 teaspoons

BREAD FLOUR 2 cups

WHOLE WHEAT FLOUR 2 cups

CORNMEAL 2 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. In a small saucepan, bring the water to a boil, then add the bulgur. Cook on medium-high heat for 5 to 6 minutes until all the water is absorbed; stir occasionally with a wooden spoon. Remove pan from heat and allow bulgur to cool to room temperature.

2. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.

3. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

4. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Whole Wheat

OPTIONAL BAKE CYCLES: Standard; Delayed Timer

NUTRITIONAL INFORMATION PER SLICE

Calories 138 / Fat 1.9 grams / Carbohydrates 26.8 grams / Protein 4.2 grams / Fiber 3.2 grams / Sodium 251 milligrams / Cholesterol 0 milligrams

 

Lois’s Rye Bread

Lois’s favorite bread is this densely textured basic rye bread. It has a great crust and is reminiscent of a good Jewish rye. Toasted or used for a sandwich, it’s delicious.

SMALL RECIPE

MILK ½ cup

WATER 3⁄8 to ½ cup

BUTTER OR MARGARINE 1 tablespoon

MOLASSES 2 tablespoons

SALT 1 teaspoon

WHOLE WHEAT FLOUR 1 cup

BREAD FLOUR 1 cup

RYE FLOUR ½ cup

VITAL WHEAT GLUTEN (OPTIONAL) 1 tablespoon

CARAWAY SEEDS 2 teaspoons

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

MILK 5⁄8 cup

WATER ¾ to 7⁄8 cup

BUTTER OR MARGARINE 1½ tablespoons

MOLASSES 3 tablespoons

SALT 1½ teaspoons

WHOLE WHEAT FLOUR 1½ cups

BREAD FLOUR 1½ cups

RYE FLOUR 1 cup

VITAL WHEAT GLUTEN (OPTIONAL) 1½ tablespoons

CARAWAY SEEDS 1 tablespoon

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

MILK 1 cup milk

WATER ¾ to 7⁄8 cup

BUTTER OR MARGARINE 2 tablespoons

MOLASSES ¼ cup

SALT 2 teaspoons

WHOLE WHEAT FLOUR 2 cups

BREAD FLOUR 2 cups

RYE FLOUR 1 cup

VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons

CARAWAY SEEDS 4 teaspoons

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Whole Wheat

NUTRITIONAL INFORMATION PER SLICE

Calories 144 / Fat 1.6 grams / Carbohydrates 28.3 grams / Protein 4.4 grams / Fiber 3.25 grams / Sodium 251 milligrams / Cholesterol .5 milligram

 

Lorraine’s Buttermilk Rye Bread

A good friend and our favorite critic, Lorraine, loved every loaf she sampled. She selected this as one of her favorites and we agree. With its creamy texture and rich flavor, it’s perfect for sandwiches.

SMALL RECIPE

BUTTERMILK 7⁄8 to 1 cup

SALT 1 teaspoon

BUTTER OR MARGARINE 1 tablespoon

DARK BROWN SUGAR 1½ tablespoons

BREAD FLOUR 2 cups

RYE FLOUR 1⁄3 cup

CARAWAY SEEDS 1 teaspoon

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

BUTTERMILK 13⁄8 to 1½ cups

SALT 1½ teaspoons

BUTTER OR MARGARINE 1½ tablespoons

DARK BROWN SUGAR 2 tablespoons

BREAD FLOUR 3 cups

RYE FLOUR 2⁄3 cup

CARAWAY SEEDS 1 teaspoon

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

LARGE RECIPE

BUTTERMILK 1¾ to 17⁄8 cups

SALT 2 teaspoons

BUTTER OR MARGARINE 2 tablespoons

DARK BROWN SUGAR 3 tablespoons

BREAD FLOUR 31⁄3 cups

RYE FLOUR 11⁄3 cups

CARAWAY SEEDS 2 teaspoons

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Whole Wheat; Sweet Bread

NUTRITIONAL INFORMATION PER SLICE

Calories 154 / Fat 1.9 grams / Carbohydrates 29.2 grams / Protein 4.5 grams / Fiber 2 grams / Sodium 270 milligrams / Cholesterol .9 milligram

 

Cheddar Rye Bread

Because this loaf doesn’t rise very high, it has a very dense texture. For exceptional hors d’oeuvres, slice it thin and spread chopped liver or a pâté on top. We’ve found that this bread doesn’t keep well; after a day or two, the crust hardens. Use it for hors d’oeuvres the first day or as a doorstop the third day.

SMALL RECIPE

BUTTERMILK 3⁄8 cup

WATER 3⁄8 to ½ cup

OIL 1 teaspoon

LIGHT BROWN SUGAR 1 tablespoon

SALT ¾ teaspoon

BREAD FLOUR 12⁄3 cups

RYE FLOUR 2⁄3 cup

VITAL WHEAT GLUTEN (OPTIONAL) 1 tablespoon

GRATED SHARP CHEDDAR CHEESE ½ cup (2 ounces)

CARAWAY SEEDS 2 teaspoons

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

BUTTERMILK 5⁄8 cup

WATER ½ to 5⁄8 cup

OIL 1½ teaspoons

LIGHT BROWN SUGAR 1½ tablespoons

SALT 1 teaspoon

BREAD FLOUR 2½ cups

RYE FLOUR 1 cup

VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons

GRATED SHARP CHEDDAR CHEESE 1 cup (4 ounces)

CARAWAY SEEDS 1 tablespoon

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

LARGE RECIPE

BUTTERMILK 7⁄8 cup

WATER 5⁄8 to ¾ cup

OIL 2 teaspoons

LIGHT BROWN SUGAR 2 tablespoons

SALT 1½ teaspoons

BREAD FLOUR 31⁄3 cups

RYE FLOUR 11⁄3 cups

VITAL WHEAT GLUTEN (OPTIONAL) 3 tablespoons

GRATED SHARP CHEDDAR CHEESE 1 cup (4 ounces)

CARAWAY SEEDS 4 teaspoons

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Light Crust setting and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Light

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Whole Wheat; Sweet Bread

NUTRITIONAL INFORMATION PER SLICE

Calories 158 / Fat 3.7 grams / Carbohydrates 25 grams / Protein 5.6 grams / Fiber 1.9 grams / Sodium 215 milligrams / Cholesterol 8.9 milligrams

 

His Favorite Rye

This is a small, well-shaped loaf with a robust, yeasty, and slightly sweet taste. Half a bottle of beer goes into this loaf; the other half goes to the nearest man. So if you ask, he’ll probably tell you this is his favorite rye bread.

SMALL RECIPE

FLAT BEER 5⁄8 cup

WATER ¼ to 3⁄8 cup

SHORTENING 1 tablespoon

DARK BROWN SUGAR 1½ tablespoons

MOLASSES 1½ tablespoons

SALT ½ teaspoon

BREAD FLOUR 1½ cups

RYE FLOUR ¾ cup

VITAL WHEAT GLUTEN (OPTIONAL) 1 tablespoon

GRATED ORANGE RIND (OPTIONAL) 1 tablespoon

CARAWAY SEEDS 1 teaspoon

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

FLAT BEER ¾ cup

WATER 3⁄8 to ½ cup

SHORTENING 1½ tablespoons

DARK BROWN SUGAR 2 tablespoons

MOLASSES 2 tablespoons

SALT ½ teaspoon

BREAD FLOUR 2½ cups

RYE FLOUR 1 cup

VITAL WHEAT GLUTEN (OPTIONAL) 1½ tablespoons

GRATED ORANGE RIND (OPTIONAL) 1½ tablespoons

CARAWAY SEEDS 1½ teaspoons

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

LARGE RECIPE

FLAT BEER 1 cup

WATER 5⁄8 to ¾ cup

SHORTENING 2 tablespoons

DARK BROWN SUGAR 3 tablespoons

MOLASSES 3 tablespoons

SALT 1 teaspoon

BREAD FLOUR 3 cups

RYE FLOUR 1½ cups

VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons

GRATED ORANGE RIND (OPTIONAL) 2 tablespoons

CARAWAY SEEDS 2 teaspoons

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Whole Wheat; Sweet Bread

NUTRITIONAL INFORMATION PER SLICE

Calories 140 / Fat 1.8 grams / Carbohydrates 26.6 grams / Protein 3.3 grams / Fiber 2 grams / Sodium 78.8 milligrams / Cholesterol 0 milligrams

 

Michael’s Onion Rye Bread

When Lois’s son Michael comes to visit, she bakes this bread, which has a very welcoming aroma. Serve this tasty rye slightly warm to enjoy it at its best.

SMALL RECIPE

WATER ¾ to 7⁄8 cup

OIL 2 teaspoons

MOLASSES 2 teaspoons

MINCED FRESH ONION ¼ cup

SALT 1 teaspoon

WHOLE WHEAT FLOUR 1 cup

BREAD FLOUR 1 cup

RYE FLOUR ½ cup

VITAL WHEAT GLUTEN (OPTIONAL) 1 tablespoon

CARAWAY SEEDS 1 teaspoon

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM RECIPE

WATER 11⁄8 to 1¼ cups

OIL 1 tablespoon

MOLASSES 1 tablespoon

MINCED FRESH ONION 1⁄3 cup

SALT 1½ teaspoons

WHOLE WHEAT FLOUR 1½ cups

BREAD FLOUR 1½ cups

RYE FLOUR ¾ cup

VITAL WHEAT GLUTEN (OPTIONAL) 1½ tablespoons

CARAWAY SEEDS 1 teaspoon

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

WATER 15⁄8 to 1¾ cups

OIL 4 teaspoons

MOLASSES 4 teaspoons

MINCED FRESH ONION ½ cup

SALT 2 teaspoons

WHOLE WHEAT FLOUR 2 cups

BREAD FLOUR 2 cups

RYE FLOUR 1 cup

VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons

CARAWAY SEEDS 2 teaspoons

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Whole Wheat

OPTIONAL BAKE CYCLES: Standard; Delayed Timer; Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 127 / Fat 1.5 grams / Carbohydrates 25 grams / Protein 3.9 grams / Fiber 3 grams / Sodium 230 milligrams / Cholesterol 0 milligrams

 

Citrus Rye

This aromatic rye bread has a delicate citrus flavor. It makes superb croutons for a Caesar salad.

SMALL RECIPE

MILK ½ cup

WATER 3⁄8 to ½ cup

SHORTENING 1½ tablespoons

MOLASSES 1 tablespoon

DARK BROWN SUGAR 1 tablespoon

SALT 1 teaspoon

BREAD FLOUR 2 cups

RYE FLOUR ½ cup

GRATED ORANGE RIND 2 tablespoons

GRATED LEMON RIND 1½ tablespoons

CARAWAY SEEDS 2 teaspoons

VITAL WHEAT GLUTEN (OPTIONAL) 1 tablespoon

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

MILK 5⁄8 cup

WATER ½ to 5⁄8 cup

SHORTENING 2 tablespoons

MOLASSES 2 tablespoons

DARK BROWN SUGAR 2 tablespoons

SALT 1½ teaspoons

BREAD FLOUR 2½ cups

RYE FLOUR 1 cup

GRATED ORANGE RIND 3 tablespoons

GRATED LEMON RIND 2 tablespoons

CARAWAY SEEDS 1 tablespoon

VITAL WHEAT GLUTEN (OPTIONAL) 1½ tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

MILK 7⁄8 cup

WATER 5⁄8 to ¾ cup

SHORTENING 3 tablespoons

MOLASSES 2 tablespoons

DARK BROWN SUGAR 2 tablespoons

SALT 2 teaspoons

BREAD FLOUR 3 cups

RYE FLOUR 1 cup

GRATED ORANGE RIND 4 tablespoons

GRATED LEMON RIND 3 tablespoons

CARAWAY SEEDS 4 teaspoons

VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Whole Wheat; Sweet Bread

NUTRITIONAL INFORMATION PER SLICE

Calories 145 / Fat 2.4 grams / Carbohydrates 27 grams / Protein 3.6 grams / Fiber 1.9 grams / Sodium 236 milligrams / Cholesterol .5 milligram

 

Swedish Limpa Rye Bread

The fennel seeds add an unusual licorice flavor to this bread. Thinly sliced, it’s good enough for any smorgasbord.

SMALL RECIPE

WATER ¾ to 7⁄8 cup

OIL 2 teaspoons

HONEY 2 teaspoons

SALT ½ teaspoon

BREAD FLOUR 11⁄3 cups

RYE FLOUR 2⁄3 cup

CARAWAY SEEDS ½ teaspoon

FENNEL SEEDS ¼ teaspoon

GRATED ORANGE RIND 1½ tablespoons

VITAL WHEAT GLUTEN (OPTIONAL) 1½ tablespoons

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM RECIPE

WATER 11⁄8 to 1¼ cups

OIL 1 tablespoon

HONEY 1 tablespoon

SALT 1 teaspoon

BREAD FLOUR 2½ cups

RYE FLOUR 1 cup

CARAWAY SEEDS 1 teaspoon

FENNEL SEEDS ½ teaspoon

GRATED ORANGE RIND 2 tablespoons

VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

LARGE RECIPE

WATER 1¾ to 17⁄8 cups

OIL 4 teaspoons

HONEY 4 teaspoons

SALT 1 teaspoon

BREAD FLOUR 22⁄3 cups

RYE FLOUR 11⁄3 cups

CARAWAY SEEDS 1 teaspoon

FENNEL SEEDS ½ teaspoon

GRATED ORANGE RIND 2½ tablespoons

VITAL WHEAT GLUTEN (OPTIONAL) 3 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Whole Wheat; Delayed Timer

NUTRITIONAL INFORMATION PER SLICE

Calories 123 / Fat 1.4 grams / Carbohydrates 24.3 grams / Protein 3.2 grams / Fiber 1.9 grams / Sodium 153 milligrams / Cholesterol 0 milligrams

 

Sauerkraut Rye Bread

Talk about a hearty bread … here’s one that’s almost a meal in itself! It’s moist, soft, and has the unmistakable flavor of sauerkraut. A slice of this bread would be a great accompaniment to steaming hot vegetable soup on a chilly winter night. It would also taste wonderful with thin slices of corned beef, Swiss cheese, and a sweet, hot mustard.

SMALL RECIPE

WATER ½ to 5⁄8 cup

SAUERKRAUT, SQUEEZED, WELL DRAINED, AND CHOPPED ½ cup

BUTTER OR MARGARINE 1 tablespoon

MOLASSES 1 tablespoon

DARK BROWN SUGAR 1 tablespoon

SALT 1 teaspoon

BREAD FLOUR 11⁄3 cups

RYE FLOUR 2⁄3 cups

CARAWAY SEEDS 2 teaspoons

VITAL WHEAT GLUTEN (OPTIONAL) 1½ tablespoon

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

WATER ¾ to 7⁄8 cup

SAUERKRAUT, SQUEEZED, WELL DRAINED, AND CHOPPED 1 cup

BUTTER OR MARGARINE 1½ tablespoons

MOLASSES 1½ tablespoons

DARK BROWN SUGAR 1½ tablespoons

SALT 1½ teaspoons

BREAD FLOUR 2 cups

RYE FLOUR 1 cup

CARAWAY SEEDS 1 tablespoon

VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

WATER 11⁄8 to 1¼ cups

SAUERKRAUT, SQUEEZED, WELL DRAINED, AND CHOPPED 1 cup

BUTTER OR MARGARINE 2 tablespoons

MOLASSES 2 tablespoons

DARK BROWN SUGAR 2 tablespoons

SALT 2 teaspoons

BREAD FLOUR 22⁄3 cups

RYE FLOUR 11⁄3 cups

CARAWAY SEEDS 4 teaspoons

VITAL WHEAT GLUTEN (OPTIONAL) 3 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Whole Wheat; Sweet Bread; Delayed Timer

NUTRITIONAL INFORMATION PER SLICE

Calories 115 / Fat 1.3 grams / Carbohydrates 22.8 grams/ Protein 2.9 grams / Fiber 2 grams / Sodium 357 milligrams / Cholesterol 0 milligrams

 

Dilly Deli Rye

This will be a taste sensation at dinner. Your guests will rave! It’s a rye bread with the unmistakable flavor of pickles.

SMALL RECIPE

WATER 3⁄8 to ½ cup

BRINE FROM DILL PICKLES ¼ cup

EGG 1

OIL 1 tablespoon

SUGAR 1½ tablespoons

SALT ¾ teaspoon

BREAD FLOUR 11⁄3 cups

RYE FLOUR 2⁄3 cup

VITAL WHEAT GLUTEN (OPTIONAL) 1 tablespoon

DRIED DILL 1 teaspoon

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

WATER 5⁄8 to ¾ cup

BRINE FROM DILL PICKLES 3⁄8 cup

EGG 1

OIL 1½ tablespoons

SUGAR 2 tablespoons

SALT 1 teaspoon

BREAD FLOUR 2 cups

RYE FLOUR 1 cup

VITAL WHEAT GLUTEN (OPTIONAL) 1½ tablespoons

DRIED DILL 1½ teaspoons

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

WATER 5⁄8 to ¾ cup

BRINE FROM DILL PICKLES ½ cup

EGG 2

OIL 2 tablespoons

SUGAR 3 tablespoons

SALT 1½ teaspoons

BREAD FLOUR 22⁄3 cups

RYE FLOUR 11⁄3 cups

VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons

DRIED DILL 2 teaspoons

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Whole Wheat

NUTRITIONAL INFORMATION PER SLICE

Calories 118 / Fat 2.1 grams / Carbohydrates 21.2 grams / Protein 3.1 grams / Fiber 1.6 grams / Sodium 158 milligrams / Cholesterol 15.2 milligrams

 

Vollkornbrot

We almost tossed this recipe out, because it consistently resulted in oddly shaped loaves. But the flavor of this stouthearted bread so closely resembled some of the wonderful breads we’d eaten in Germany it would have been a crime to omit it. Just be forewarned—it’s a funny-looking bread with a flavor and personality all its own. You haven’t lived until you’ve tried this one with a hunk of cheese. Wunderbar! (Note: This is a very heavy dough. If your bread machine stalls or sounds like it is straining to knead the dough, add water 1 tablespoon at a time to soften it.)

SMALL RECIPE

BUTTERMILK 7⁄8 to 1 cup

WATER 3 tablespoons

BUTTER OR MARGARINE 1 tablespoon

MOLASSES 2 tablespoons

SALT ½ teaspoon

WHOLE WHEAT FLOUR 1 cup

BREAD FLOUR 1 cup

RYE FLOUR 2 tablespoons

BUCKWHEAT FLOUR 2 tablespoons

WHEAT GERM 2 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

MEDIUM RECIPE

BUTTERMILK 1¼ to 13⁄8 cups

WATER ¼ cup

BUTTER OR MARGARINE 1½ tablespoons

MOLASSES ¼ cup

SALT 1 teaspoon

WHOLE WHEAT FLOUR 2½ cups

BREAD FLOUR ½ cup

RYE FLOUR ½ cup

BUCKWHEAT FLOUR ¼ cup

WHEAT GERM ¼ cup

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

LARGE RECIPE

BUTTERMILK 1½ to 15⁄8 cups

WATER ½ cup

BUTTER OR MARGARINE 2 tablespoons

MOLASSES 5 tablespoons

SALT 1½ teaspoons

WHOLE WHEAT FLOUR 3 cups

BREAD FLOUR ¾ cup

RYE FLOUR ¾ cup

BUCKWHEAT FLOUR 1⁄3 cup

WHEAT GERM 1⁄3 cup

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Light Crust setting then the Whole Wheat cycle and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Light

BAKE CYCLE: Whole Wheat

OPTIONAL BAKE CYCLES: Standard; Sweet Bread

NUTRITIONAL INFORMATION PER SLICE

Calories 147 / Fat 1.9 grams / Carbohydrates 28.8 grams / Protein 5.5 grams / Fiber 3.9 grams / Sodium 193 milligrams / Cholesterol .8 milligram

 

Black Forest Pumpernickel

This makes a dark loaf with that fabulous, distinctive rye flavor. Pair this soul-satisfying bread with thin slices of ham and cheese or a mug of homemade potato soup.

SMALL RECIPE

WATER ¾ to 7⁄8 cup

OIL 1 tablespoon

MOLASSES 3 tablespoons

SALT 1 teaspoon

BREAD FLOUR 2⁄3 cup

RYE FLOUR 2⁄3 cup

WHOLE WHEAT FLOUR 2⁄3 cup

VITAL WHEAT GLUTEN (OPTONAL) 2 tablespoons

COCOA POWDER 2 tablespoons

CARAWAY SEEDS 2 teaspoons

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM RECIPE

WATER 11⁄8 to 1¼ cups

OIL 1½ tablespoons

MOLASSES 1⁄3 cup

SALT 1½ teaspoons

BREAD FLOUR 1½ cups

RYE FLOUR 1 cup

WHOLE WHEAT FLOUR 1 cup

VITAL WHEAT GLUTEN (OPTONAL) 3 tablespoons

COCOA POWDER 3 tablespoons

CARAWAY SEEDS 1 tablespoon

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

WATER 1½ to 15⁄8 cups

OIL 2 tablespoons

MOLASSES 6 tablespoons

SALT 2 teaspoons

BREAD FLOUR 11⁄3 cups

RYE FLOUR 11⁄3 cups

WHOLE WHEAT FLOUR 11⁄3 cups

VITAL WHEAT GLUTEN (OPTONAL) ¼ cup

COCOA POWDER ¼ cup

CARAWAY SEEDS 4 teaspoons

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Whole Wheat

OPTIONAL BAKE CYCLES: Standard; Sweet Bread; Delayed Timer

NUTRITIONAL INFORMATION PER SLICE

Calories 139 / Fat 2.2 grams / Carbohydrates 27.1 grams / Protein 3.7 grams / Fiber 3.1 grams / Sodium 231 milligrams / Cholesterol 0 milligrams

 

Morris and Evelyn’s Old World Pumpernickel

Because it has a bumpy top, this pumpernickel may not be the best looking of breads, but its flavor can’t be beat! Its pleasant, tangy taste is enhanced by the moist texture of potato. This bread is named for Lois’s parents who adored Old World breads such as this one.

SMALL RECIPE

MILLER’S BRAN 1 tablespoon

POTATO WATER, COOLED* ¾ to 7⁄8 cup

PLAIN MASHED POTATO, ROOM TEMPERATURE ¼ cup

BUTTER OR MARGARINE 1 tablespoon

MOLASSES 1 tablespoon

SALT 1 teaspoon

WHOLE WHEAT FLOUR 2 cups

RYE FLOUR 1⁄3 cup

CORNMEAL 1 tablespoon

CARAWAY SEEDS ½ teaspoon

VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

MILLER’S BRAN 2 tablespoons

POTATO WATER, COOLED* 1 to 11⁄8 cups

PLAIN MASHED POTATO, ROOM TEMPERATURE ½ cup

BUTTER OR MARGARINE 1½ tablespoons

MOLASSES 1½ tablespoons

SALT 1½ teaspoons

WHOLE WHEAT FLOUR 3 cups

RYE FLOUR ½ cup

CORNMEAL 2 tablespoons

CARAWAY SEEDS 1 teaspoon

VITAL WHEAT GLUTEN (OPTIONAL) 3 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

LARGE RECIPE

MILLER’S BRAN 2 tablespoons

POTATO WATER, COOLED* 1½ to 15⁄8 cups

PLAIN MASHED POTATO, ROOM TEMPERATURE ½ cup

BUTTER OR MARGARINE 2 tablespoons

MOLASSES 2 tablespoons

SALT 2 teaspoons

WHOLE WHEAT FLOUR 4 cups

RYE FLOUR 2⁄3 cup

CORNMEAL 2 tablespoons

CARAWAY SEEDS 1 teaspoon

VITAL WHEAT GLUTEN (OPTIONAL) ¼ cup

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Whole Wheat

OPTIONAL BAKE CYCLES: Standard; Delayed Timer

NUTRITIONAL INFORMATION PER SLICE

Calories 125 / Fat 1.5 grams / Carbohydrates 25 grams / Protein 4.4 grams / Fiber 4.3 grams / Sodium 246 milligrams / Cholesterol 0 milligrams

*The water in which you cooked the potato

 

Russian Black Bread

The vinegar in this lush, dark pumpernickel adds a bite to it. For a glorious combination of international flavors, try a slice of this unusually tall loaf of Slavic bread with an icy mug of German beer and some good Danish cheese.

SMALL RECIPE

WATER 7⁄8 to 1 cup

CIDER VINEGAR 1½ tablespoons

DARK CORN SYRUP 1½ tablespoons

BUTTER OR MARGARINE 1½ tablespoons

DARK BROWN SUGAR 2 teaspoons

SALT 1 teaspoon

BREAD FLOUR 2 cups

RYE FLOUR ½ cup

COCOA POWDER 2 tablespoons

INSTANT COFFEE POWDER ¾ teaspoon

CARAWAY SEEDS 2 teaspoons

FENNEL SEEDS (OPTIONAL) 1 pinch

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

WATER 11⁄8 to 1¼ cups

CIDER VINEGAR 2 tablespoons

DARK CORN SYRUP 2 tablespoons

BUTTER OR MARGARINE 2 tablespoons

DARK BROWN SUGAR 1 tablespoon

SALT 1 teaspoon

BREAD FLOUR 2½ cups

RYE FLOUR 1 cup

COCOA POWDER 3 tablespoons

INSTANT COFFEE POWDER 1 teaspoon

CARAWAY SEEDS 1 tablespoon

FENNEL SEEDS (OPTIONAL) ¼ teaspoon

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

WATER 1 5⁄8 to 1¾ cups

CIDER VINEGAR 3 tablespoons

DARK CORN SYRUP 3 tablespoons

BUTTER OR MARGARINE 3 tablespoons

DARK BROWN SUGAR 4 teaspoons

SALT 2 teaspoons

BREAD FLOUR 4 cups

RYE FLOUR 1 cup

COCOA POWDER 4 tablespoons

INSTANT COFFEE POWDER 1½ teaspoons

CARAWAY SEEDS 4 teaspoons

FENNEL SEEDS (OPTIONAL) ½ teaspoon

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Whole Wheat; Sweet Bread; Delayed Timer

NUTRITIONAL INFORMATION PER SLICE

Calories 137 / Fat 1.8 grams / Carbohydrates 26.8 grams / Protein 3.4 grams / Fiber 2.2 grams / Sodium 176 milligrams / Cholesterol 0 milligrams

 

Rick’s Seven-Grain Bread

Seven-grain cereal can usually be found in health-food stores, if not at your local market. This bread smells lovely baking, rises beautifully, and has a slightly crunchy texture. It’s great for munching on in the wee hours of the morning when only computer wizards, like Linda’s brother-in-law Rick, are still awake.

SMALL RECIPE

WATER 5⁄8 to ¾ cup

EGG 1

OIL 1½ tablespoons

HONEY 1½ tablespoons

SALT 1 teaspoon

WHOLE WHEAT FLOUR 12⁄3 cups

SEVEN-GRAIN CEREAL 1⁄3 cup

VITAL WHEAT GLUTEN (OPTIONAL) 1 tablespoon

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

WATER 7⁄8 to 1 cup

EGG 1

OIL 2 tablespoons

HONEY 2 tablespoons

SALT 1½ teaspoons

WHOLE WHEAT FLOUR 2½ cups

SEVEN-GRAIN CEREAL ½ cup

VITAL WHEAT GLUTEN (OPTIONAL) 1½ tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

WATER 1 to 11⁄8 cups

EGG 2

OIL 3 tablespoons

HONEY 3 tablespoons

SALT 2 teaspoons

WHOLE WHEAT FLOUR 31⁄3 cups

SEVEN-GRAIN CEREAL 2⁄3 cup

VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Whole Wheat

OPTIONAL BAKE CYCLES: Standard

NUTRITIONAL INFORMATION PER SLICE

Calories 111 / Fat 2.7 grams / Carbohydrates 19.3 grams / Protein 3.7 grams / Fiber 3 grams / Sodium 234 milligrams / Cholesterol 15.2 milligrams

 

Multigrain Buttermilk Bread

An earthy, wholesome-tasting bread, this makes sublime sandwiches.

SMALL RECIPE

CRACKED WHEAT ¼ cup

BUTTERMILK 7⁄8 to 1 cup

BUTTER OR MARGARINE 1 tablespoon

HONEY 1½ tablespoons

SALT 1 teaspoon

BREAD FLOUR 1 cup

WHOLE WHEAT FLOUR 1 cup

WHEAT GERM 1½ tablespoons

CORNMEAL 3 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

CRACKED WHEAT 1⁄3 cup

BUTTERMILK 1¼ to 13⁄8 cups

BUTTER OR MARGARINE 1½ tablespoons

HONEY 2 tablespoons

SALT 1½ teaspoons

BREAD FLOUR 1½ cups

WHOLE WHEAT FLOUR 1½ cups

WHEAT GERM 2 tablespoons

CORNMEAL ¼ cup

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

LARGE RECIPE

CRACKED WHEAT ½ cup

BUTTERMILK 1¾ to 17⁄8 cups

BUTTER OR MARGARINE 2 tablespoons

HONEY 3 tablespoons

SALT 2 teaspoons

BREAD FLOUR 2 cups

WHOLE WHEAT FLOUR 2 cups

WHEAT GERM 3 tablespoons

CORNMEAL 6 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Whole Wheat

NUTRITIONAL INFORMATION PER SLICE

Calories 143 / Fat 1.7 grams / Carbohydrates 27.8 grams / Protein 4.9 grams / Fiber 3.1 grams / Sodium 268 milligrams / Cholesterol .8 milligram

 

Marilyn’s Everday Health Bread

A create-your-own recipe from our friend Marilyn, this is a good one for using up those odds and ends of various grains you may have on hand. Marilyn owns a bread machine, too, and this is the only bread she makes!

SMALL RECIPE

WATER 7⁄8 to 1 cup

BUTTER OR MARGARINE 1 tablespoon

SUGAR 2 tablespoons

SALT 1 teaspoon

WHOLE WHEAT FLOUR 1 cup

BREAD FLOUR 1 cup

WHOLE GRAINS* ½ cup

NONFAT DRY MILK POWDER 1 tablespoon

VITAL WHEAT GLUTEN (OPTIONAL) 1½ tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

WATER 1¼ to 13⁄8 cups

BUTTER OR MARGARINE 1½ tablespoons

SUGAR 3 tablespoons

SALT 1½ teaspoons

WHOLE WHEAT FLOUR 1½ cups

BREAD FLOUR 1½ cups

WHOLE GRAINS* ½ cup

NONFAT DRY MILK POWDER 1½ tablespoons

VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons

RED STAR BRAND BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

WATER 1¾ to 17⁄8 cups

BUTTER OR MARGARINE 2 tablespoons

SUGAR ¼ cup

SALT 2 teaspoons

WHOLE WHEAT FLOUR 2 cups

BREAD FLOUR 2 cups

WHOLE GRAINS* 1 cup

NONFAT DRY MILK POWDER 2 tablespoons

VITAL WHEAT GLUTEN (OPTIONAL) 3 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Whole Wheat; Delayed Timer

NUTRITIONAL INFORMATION PER SLICE

Calories 131 / Fat 1.4 grams / Carbohydrates 26.3 grams / Protein 415 grams / Fiber 3.2 grams / Sodium 248 milligrams / Cholesterol .1 milligram

*The whole grains could be oats, miller’s bran, cracked wheat, oat bran, or any combination of these grains to equal the ½ cup or 1 cup called for in the recipe.

 

Zuni Indian Bread

This is one of the first whole-grain breads we made in a bread machine. We’ve baked this nourishing bread many times since; it’s definitely one of our favorites. We’ve also found it to be one of our most appreciated gift breads.

SMALL RECIPE

BUTTERMILK 5⁄8 to ¾ cup

EGG 1

BUTTER OR MARGARINE 1 tablespoon

MOLASSES 2 tablespoons

SALT 1 teaspoon

WHOLE WHEAT FLOUR 1 cup

BREAD FLOUR ¾ cup

CORNMEAL ¼ cup

RAW UNSALTED SUNFLOWER SEEDS ¼ cup

VITAL WHEAT GLUTEN (OPTIONAL) 1 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

MEDIUM RECIPE

BUTTERMILK 7⁄8 to 1 cup

EGG 1

BUTTER OR MARGARINE 1½ tablespoons

MOLASSES 3 tablespoons

SALT 1½ teaspoons

WHOLE WHEAT FLOUR 12⁄3 cups

BREAD FLOUR 1 cup

CORNMEAL 1⁄3 cup

RAW UNSALTED SUNFLOWER SEEDS 1⁄3 cup

VITAL WHEAT GLUTEN (OPTIONAL) 1½ tablespoons

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

LARGE RECIPE

BUTTERMILK 11⁄8 to 1¼ cups

EGG 2

BUTTER OR MARGARINE 2 tablespoons

MOLASSES ¼ cup

SALT 2 teaspoons

WHOLE WHEAT FLOUR 2 cups

BREAD FLOUR 1½ cups

CORNMEAL ½ cup

RAW UNSALTED SUNFLOWER SEEDS ½ cup

VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 3½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Whole Wheat

OPTIONAL BAKE CYCLES: Standard; Sweet Bread

NUTRITIONAL INFORMATION PER SLICE

Calories 138 / Fat 3.4 grams / Carbohydrates 22.8 grams / Protein 4.9 grams / Fiber 2.6 grams / Sodium 266 milligrams / Cholesterol 15.8 milligrams

 

Briscoe’s Irish Brown Bread

The combination of caraway and raisins gives this healthy bread an unusual taste. We hope you like it as much as Briscoe (our favorite terrier) did.

SMALL RECIPE

OLD-FASHIONED ROLLED OATS ¼ cup

BUTTERMILK 1 to 11⁄8 cups

BUTTER OR MARGARINE 1 tablespoon

DARK BROWN SUGAR 2 tablespoons

SALT 1 teaspoon

WHOLE WHEAT FLOUR 11⁄3 cups

BREAD FLOUR 2⁄3 cup

OAT BRAN 1 tablespoon

RAISINS 2 tablespoons

CARAWAY SEEDS 2 teaspoons

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

OLD-FASHIONED ROLLED OATS 1⁄3 cup

BUTTERMILK 1¼ to 13⁄8 cups

BUTTER OR MARGARINE 1½ tablespoons

DARK BROWN SUGAR 3 tablespoons

SALT 1 teaspoon

WHOLE WHEAT FLOUR 2 cups

BREAD FLOUR 1 cup

OAT BRAN 2 tablespoons

RAISINS 3 tablespoons

CARAWAY SEEDS 1 tablespoon

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

OLD-FASHIONED ROLLED OATS ½ cup

BUTTERMILK 17⁄8 to 2 cups

BUTTER OR MARGARINE 2 tablespoons

DARK BROWN SUGAR ¼ cup

SALT 1½ teaspoons

WHOLE WHEAT FLOUR 22⁄3 cups

BREAD FLOUR 11⁄3 cups

OAT BRAN 2 tablespoons

RAISINS ¼ cup

CARAWAY SEEDS 4 teaspoons

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Whole Wheat

OPTIONAL BAKE CYCLES: Standard; Raisin/Nut

NUTRITIONAL INFORMATION PER SLICE

Calories 136 / Fat 1.8 grams / Carbohydrates 27 grams / Protein 4.7 grams / Fiber 3.1 grams / Sodium 193 milligrams / Cholesterol .8 milligram

 

Whole-Wheat Soda Bread

Children love this rich-tasting soda bread. It’s one that rises quite high in our bread machines.

SMALL RECIPE

BUTTERMILK 7⁄8 to 1 cup

BUTTER OR MARGARINE 1 tablespoon

HONEY 1 tablespoon

SALT 1 teaspoon

WHOLE WHEAT FLOUR 11⁄3 cups

BREAD FLOUR 2⁄3 cup

BAKING SODA ¼ teaspoon

VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

BUTTERMILK 1¼ to 13⁄8 cups

BUTTER OR MARGARINE 1½ tablespoons

HONEY 1½ tablespoons

SALT 1½ teaspoons

WHOLE WHEAT FLOUR 2 cups

BREAD FLOUR 1 cup

BAKING SODA ½ teaspoon

VITAL WHEAT GLUTEN (OPTIONAL) 3 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

BUTTERMILK 21⁄8 to 2¼ cups

BUTTER OR MARGARINE 2 tablespoons

HONEY 2 tablespoons

SALT 2 teaspoons

WHOLE WHEAT FLOUR 2½ cups

BREAD FLOUR 1½ cups

BAKING SODA ¾ teaspoon

VITAL WHEAT GLUTEN (OPTIONAL) 4 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Whole Wheat

OPTIONAL BAKE CYCLES: Standard

NUTRITIONAL INFORMATION PER SLICE

Calories 125 / Fat 1.8 grams / Carbohydrates 23.1 grams / Protein 4.9 grams / Fiber 2.5 grams / Sodium 296 milligrams / Cholesterol .8 milligram

 

Irish Soda Bread

Your friends will love you if you give them a loaf of this bread! It has a scrumptious old-country flavor.

SMALL RECIPE

OLD-FASHIONED ROLLED OATS 1⁄3 cup

BUTTERMILK 7⁄8 to 1 cup

BUTTER OR MARGARINE 1 tablespoon

HONEY 2 tablespoons

SALT 1 teaspoon

WHOLE WHEAT FLOUR 2 cups

BAKING SODA ½ teaspoon

RAISINS (OPTIONAL) ¼ cup

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM RECIPE

OLD-FASHIONED ROLLED OATS ½ cup

BUTTERMILK 1¼ to 13⁄8 cups

BUTTER OR MARGARINE 1½ tablespoons

HONEY 3 tablespoons

SALT 1 teaspoon

WHOLE WHEAT FLOUR 3 cups

BAKING SODA ½ teaspoon

RAISINS (OPTIONAL) 1⁄3 cup

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

LARGE RECIPE

OLD-FASHIONED ROLLED OATS 2⁄3 cup

BUTTERMILK 1¾ to 17⁄8 cups

BUTTER OR MARGARINE 2 tablespoons

HONEY ¼ cup

SALT 2 teaspoons

WHOLE WHEAT FLOUR 4 cups

BAKING SODA 1 teaspoon

RAISINS (OPTIONAL) ½ cup

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Whole Wheat

OPTIONAL BAKE CYCLES: Standard; Sweet Bread; Raisin/Nut

NUTRITIONAL INFORMATION PER SLICE

Calories 142 / Fat 1.9 grams / Carbohydrates 28.8 grams / Protein 5.1 grams / Fiber 4 grams / Sodium 222 milligrams / Cholesterol .8 milligram

 

Honey ’n Oats Bread

The egg and oats lend a wonderful, rich, creamy flavor to this bread. Serve it with a crock of sweet butter and homemade preserves.

SMALL RECIPE

OLD-FASHIONED ROLLED OATS 1⁄3 cup

BUTTERMILK ¾ to 7⁄8 cup

EGG 1

HONEY 1 tablespoon

SALT 1 teaspoon

WHOLE WHEAT FLOUR 1 cup

BREAD FLOUR 1 cup

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM RECIPE

OLD-FASHIONED ROLLED OATS ½ cup

BUTTERMILK 1 to 11⁄8 cups

EGG 1

HONEY 1½ tablespoons

SALT 1½ teaspoons

WHOLE WHEAT FLOUR 1½ cups

BREAD FLOUR 1½ cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

OLD-FASHIONED ROLLED OATS 2⁄3 cup

BUTTERMILK 13⁄8 to 1½ cups

EGG 2

HONEY 2 tablespoons

SALT 2 teaspoons

WHOLE WHEAT FLOUR 2 cups

BREAD FLOUR 2 cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Whole Wheat

OPTIONAL BAKE CYCLES: Standard; Sweet Bread; Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 124 / Fat 1.1 grams / Carbohydrates 24.2 grams / Protein 4.8 grams / Fiber 2.4 grams / Sodium 252 milligrams / Cholesterol 15.9 milligrams

 

Sweet Oatmeal Bread

What a nicely shaped loaf this is! To enjoy this lush, fat-free bread at its best, cut a thick slice and toast it.

SMALL RECIPE

OLD-FASHIONED ROLLED OATS ½ cup

WATER ¾ to 7⁄8 cup

MOLASSES 2 tablespoons

SUGAR 1 tablespoon

SALT 1 teaspoon

BREAD FLOUR 2 cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM RECIPE

OLD-FASHIONED ROLLED OATS ¾ cup

WATER 1¼ to 13⁄8 cups

MOLASSES 3 tablespoons

SUGAR 1½ tablespoons

SALT 1½ teaspoons

BREAD FLOUR 3 cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

LARGE RECIPE

OLD-FASHIONED ROLLED OATS 1 cup

WATER 15⁄8 to 1¾ cups

MOLASSES ¼ cup

SUGAR 2 tablespoons

SALT 2 teaspoons

BREAD FLOUR 4 cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Light Crust setting and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Light

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Whole Wheat; Sweet Bread; Delayed Timer; Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 129 / Fat .5 grams / Carbohydrates 27 grams / Protein 3.6 grams / Fiber 1.3 grams / Sodium 230 milligrams / Cholesterol 0 milligrams

 

Dennis’s Blarney-Stone Bread

A husband pleaser, and a loaf to make any Irishman proud, this oat bread gives off a lovely aroma when you cut into it. It has a creamy white interior and a chewy texture.

SMALL RECIPE

OLD-FASHIONED ROLLED OATS ½ cup

MILK 5⁄8 to ¾ cup

EGG 1

BUTTER OR MARGARINE 1 tablespoon

HONEY 2 tablespoons

SALT 1 teaspoon

BREAD FLOUR 2 cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM RECIPE

OLD-FASHIONED ROLLED OATS 1 cup

MILK 1¼ to 13⁄8 cups

EGG 1

BUTTER OR MARGARINE 1½ tablespoons

HONEY 3 tablespoons

SALT 1½ teaspoons

BREAD FLOUR 3 cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

LARGE RECIPE

OLD-FASHIONED ROLLED OATS 1 cup

MILK 1¼ to 13⁄8 cups

EGG 2

BUTTER OR MARGARINE 2 tablespoons

HONEY ¼ cup

SALT 2 teaspoons

BREAD FLOUR 4 cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Sweet Bread; Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 148 / Fat 1.9 grams / Carbohydrates 28.1 grams / Protein 4.3 grams / Fiber 1.4 grams / Sodium 249 milligrams / Cholesterol 15.2 milligrams

 

Olde English Barley Bread

The barley flour in this bread imparts a mild, sweet, nutty flavor. It’s good toasted or used for sandwiches.

SMALL RECIPE

WATER 3⁄8 to ½ cup

MILK ¼ cup

EGG 1

OIL 1 tablespoon

HONEY 1 tablespoon

SALT 1 teaspoon

BREAD FLOUR 2 cups

BARLEY FLOUR 1⁄3 cup

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

WATER ½ to 5⁄8 cup

MILK ½ cup

EGG 1

OIL 1½ tablespoons

HONEY 1½ tablespoons

SALT 1½ teaspoons

BREAD FLOUR 3 cups

BARLEY FLOUR ½ cup

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

WATER 5⁄8 to ¾ cup

MILK ½ cup

EGG 2

OIL 2 tablespoons

HONEY 2 tablespoons

SALT 2 teaspoons

BREAD FLOUR 4 cups

BARLEY FLOUR 2⁄3 cup

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Whole Wheat; Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 142 / Fat 2.3 grams / Carbohydrates 26 grams / Protein 4.2 grams / Fiber 1.4 grams / Sodium 238 milligrams / Cholesterol 15.6 milligrams

 

Wheat and Barley Bread

Here’s a bread that will appeal to health-minded bread lovers. It has a full-bodied flavor that harmonizes well with any sandwich filling.

SMALL RECIPE

WATER 7⁄8 to 1 cup

BUTTER OR MARGARINE 1 tablespoon

MOLASSES 1 tablespoon

SALT 1 teaspoon

BREAD FLOUR 1 cup

WHOLE WHEAT FLOUR 1 cup

BARLEY FLOUR 1⁄3 cup

NONFAT DRY MILK POWDER 1 tablespoon

VITAL WHEAT GLUTEN (OPTIONAL) 1½ tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

WATER 11⁄8 to 1¼ cups

BUTTER OR MARGARINE 1½ tablespoons

MOLASSES 1½ tablespoons

SALT 1½ teaspoons

BREAD FLOUR 1½ cups

WHOLE WHEAT FLOUR 1½ cups

BARLEY FLOUR ½ cup

NONFAT DRY MILK POWDER 1½ tablespoons

VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

WATER 1¾ to 17⁄8 cups

BUTTER OR MARGARINE 2 tablespoons

MOLASSES 2 tablespoons

SALT 2 teaspoons

BREAD FLOUR 2 cups

WHOLE WHEAT FLOUR 2 cups

BARLEY FLOUR 2⁄3 cup

NONFAT DRY MILK POWDER 2 tablespoons

VITAL WHEAT GLUTEN (OPTIONAL) 3 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Whole Wheat

OPTIONAL BAKE CYCLES: Standard; Delayed Timer

NUTRITIONAL INFORMATION PER SLICE

Calories 122 / Fat 1.4 grams / Carbohydrates 24.1 grams / Protein 4 grams / Fiber 2.6 grams / Sodium 248 milligrams / Cholesterol .1 milligram

 

Buckwheat Bread

This bread should satisfy any buckwheat lover in the household. It has a mild buckwheat flavor, making it a good choice for a breakfast bread.

SMALL RECIPE

INSTANT POTATO FLAKES 3 tablespoons

MILK ½ cup

WATER 3⁄8 to ½ cup

BUTTER OR MARGARINE 1 tablespoon

DARK CORN SYRUP 1 tablespoon

SALT 1 teaspoon

BREAD FLOUR 1½ cups

WHOLE WHEAT FLOUR ½ cup

BUCKWHEAT FLOUR ¼ cup

VITAL WHEAT GLUTEN (OPTIONAL) 1½ tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

INSTANT POTATO FLAKES ¼ cup

MILK 5⁄8 cup

WATER 5⁄8 to ¾ cup

BUTTER OR MARGARINE 1½ tablespoons

DARK CORN SYRUP 2 tablespoons

SALT 1½ teaspoons

BREAD FLOUR 2 cups

WHOLE WHEAT FLOUR 1 cup

BUCKWHEAT FLOUR 1⁄3 cup

VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

INSTANT POTATO FLAKES 6 tablespoons

MILK 7⁄8 cup

WATER 7⁄8 to 1 cup

BUTTER OR MARGARINE 2 tablespoons

DARK CORN SYRUP 2 tablespoons

SALT 2 teaspoons

BREAD FLOUR 3 cups

WHOLE WHEAT FLOUR 1 cup

BUCKWHEAT FLOUR ½ cup

VITAL WHEAT GLUTEN (OPTIONAL) 3 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Whole Wheat

OPTIONAL BAKE CYCLES: Standard; Sweet Bread

NUTRITIONAL INFORMATION PER SLICE

Calories 126 / Fat 1.4 grams / Carbohydrates 24.7 grams / Protein 3.8 grams / Fiber 1.9 grams / Sodium 253 milligrams / Cholesterol .5 milligram

 

Shayna’s Millet Bread

Linda’s daughter requests this bread whenever she comes home from college. She’s a vegetarian and this bread satisfies her need for nutrition and a hearty taste.

SMALL RECIPE

BUTTERMILK ¾ cup

WATER ¼ to 3⁄8 cup

OIL 1 tablespoon

HONEY 1 tablespoon

SALT 1 teaspoon

WHOLE WHEAT FLOUR 11⁄3 cups

BREAD FLOUR 2⁄3 cup

MILLET FLOUR ½ cup

VITAL WHEAT GLUTEN (OPTIONAL) 1½ tablespoon

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

BUTTERMILK 11⁄8 cups

WATER 3⁄8 to ½ cup

OIL 1½ tablespoons

HONEY 1½ tablespoons

SALT 1 teaspoon

WHOLE WHEAT FLOUR 2 cups

BREAD FLOUR 1 cup

MILLET FLOUR ¾ cup

VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

BUTTERMILK 1½ cups

WATER ½ to 5⁄8 cup

OIL 2 tablespoons

HONEY 2 tablespoons

SALT 1½ teaspoons

WHOLE WHEAT FLOUR 22⁄3 cups

BREAD FLOUR 11⁄3 cups

MILLET FLOUR 1 cup

VITAL WHEAT GLUTEN (OPTIONAL) 3 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Whole Wheat

OPTIONAL BAKE CYCLES: Standard; Delayed Timer

NUTRITIONAL INFORMATION PER SLICE

Calories 138 / Fat 2.1 grams / Carbohydrates 26.3 grams / Protein 4.4 grams / Fiber 2.8 grams / Sodium 174 milligrams / Cholesterol .7 milligram

 

Cheri’s Orange Millet Bread

Cheri was our chief bread baker and friend in need during the writing of the first edition of this book. She baked and tested most of the featured breads. Of them all, this bread was her favorite. It’s a wholesome loaf bursting with different flavors and textures.

SMALL RECIPE

WATER 3⁄8 to ½ cup

ORANGE JUICE 3⁄8 cup

BUTTER OR MARGARINE 1 tablespoon

HONEY 1 tablespoon

SALT 1 teaspoon

BREAD FLOUR 1 cup

WHOLE WHEAT FLOUR 1 cup

WHOLE MILLET 2 tablespoons

RAW UNSALTED SUNFLOWER SEEDS 2 tablespoons

RAISINS 2 tablespoons

GRATED ORANGE RIND 2 teaspoons

VITAL WHEAT GLUTEN (OPTIONAL) 1 tablespoon

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM RECIPE

WATER 5⁄8 to ¾ cup

ORANGE JUICE ½ cup

BUTTER OR MARGARINE 1½ tablespoons

HONEY 1½ tablespoons

SALT 1½ teaspoons

BREAD FLOUR 2 cups

WHOLE WHEAT FLOUR 1 cup

WHOLE MILLET 3 tablespoons

RAW UNSALTED SUNFLOWER SEEDS 3 tablespoons

RAISINS 3 tablespoons

GRATED ORANGE RIND 1 tablespoon

VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

LARGE RECIPE

WATER 7⁄8 to 1 cup

ORANGE JUICE ¾ cup

BUTTER OR MARGARINE 2 tablespoons

HONEY 3 tablespoons

SALT 2 teaspoons

BREAD FLOUR 2½ cups

WHOLE WHEAT FLOUR 1½ cups

WHOLE MILLET ¼ cup

RAW UNSALTED SUNFLOWER SEEDS ¼ cup

RAISINS ¼ cup

GRATED ORANGE RIND 4 teaspoons

VITAL WHEAT GLUTEN (OPTIONAL) 3 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Whole Wheat

OPTIONAL BAKE CYCLES: Standard; Raisin/Nut; Delayed Timer

NUTRITIONAL INFORMATION PER SLICE

Calories 137 / Fat 2.3 grams / Carbohydrates 25.7 grams / Protein 4 grams / Fiber 2.1 grams / Sodium 245 milligrams / Cholesterol 0 milligrams

 

Sunny California Bread

You can almost taste the sunshine in this delightful whole wheat bread. This tall loaf is great for snacking or toasted for breakfast.

SMALL RECIPE

ORANGE JUICE 3⁄8 to ½ cup

MILK ¼ cup

EGG 1

BUTTER OR MARGARINE 1½ tablespoons

SUGAR 2 tablespoons

SALT 1 teaspoon

BREAD FLOUR 11⁄3 cups

WHOLE WHEAT FLOUR 2⁄3 cup

VITAL WHEAT GLUTEN (OPTIONAL) 1 tablespoon

GRATED ORANGE RIND 2 teaspoons

RAW UNSALTED SUNFLOWER SEEDS 1⁄3 cup

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

ORANGE JUICE ½ to 5⁄8 cup

MILK 3⁄8 cup

EGG 1

BUTTER OR MARGARINE 2 tablespoons

SUGAR 3 tablespoons

SALT 1 teaspoon

BREAD FLOUR 2 cups

WHOLE WHEAT FLOUR 1 cup

VITAL WHEAT GLUTEN (OPTIONAL) 1½ tablespoons

GRATED ORANGE RIND 1 tablespoon

RAW UNSALTED SUNFLOWER SEEDS ½ cup

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

ORANGE JUICE ¾ to 7⁄8 cup

MILK ½ cup

EGG 2

BUTTER OR MARGARINE 3 tablespoons

SUGAR ¼ cup

SALT 2 teaspoons

BREAD FLOUR 22⁄3 cups

WHOLE WHEAT FLOUR 11⁄3 cups

VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons

GRATED ORANGE RIND 4 teaspoons

RAW UNSALTED SUNFLOWER SEEDS 2⁄3 cup

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Whole Wheat; Sweet Bread; Raisin/Nut

NUTRITIONAL INFORMATION PER SLICE

Calories 158 / Fat 4.6 grams / Carbohydrates 25 grams / Protein 5 grams / Fiber 2.1 grams / Sodium 181 milligrams / Cholesterol 15.5 milligrams

 

Sunflower Bread

Here’s another whole-grain bread with a distinctive, nutty flavor and texture. It’s delicious on the dinner table as well as in the lunch box.

SMALL RECIPE

OLD-FASHIONED ROLLED OATS 1⁄3 cup

BUTTERMILK 3⁄8 cup

WATER ¼ to 3⁄8 cup

EGG 1

BUTTER OR MARGARINE 1 tablespoon

HONEY 1 tablespoon

MOLASSES 2 teaspoons

SALT 1 teaspoon

BREAD FLOUR 12⁄3 cups

WHOLE WHEAT FLOUR 1⁄3 cup

RAW UNSALTED SUNFLOWER SEEDS ¼ cup

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM RECIPE

OLD-FASHIONED ROLLED OATS ½ cup

BUTTERMILK ½ cup

WATER ½ to 5⁄8 cup

EGG 1

BUTTER OR MARGARINE 1½ tablespoons

HONEY 2 tablespoons

MOLASSES 1 tablespoon

SALT 1½ teaspoons

BREAD FLOUR 2½ cups

WHOLE WHEAT FLOUR ½ cup

RAW UNSALTED SUNFLOWER SEEDS 1⁄3 cup

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

OLD-FASHIONED ROLLED OATS 2⁄3 cup

BUTTERMILK ¾ cup

WATER ½ to 5⁄8 cup

EGG 2

BUTTER OR MARGARINE 2 tablespoons

HONEY 2 tablespoons

MOLASSES 4 teaspoons

SALT 2 teaspoons

BREAD FLOUR 31⁄3 cups

WHOLE WHEAT FLOUR 2⁄3 cup

RAW UNSALTED SUNFLOWER SEEDS ½ cup

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Whole Wheat; Sweet Bread; Raisin/Nut

NUTRITIONAL INFORMATION PER SLICE

Calories 155 / Fat 3.4 grams / Carbohydrates 26.4 grams / Protein 4.9 grams / Fiber 1.8 grams / Sodium 258 milligrams / Cholesterol 15.5 milligrams