Bread maker bread

To avoid confusion, I'm just posting my current "standard" loaf, which is the everyday go-to loaf:

X-Large 54% whole wheat loaf

The amounts are mostly in grams, as our digital scale is very imprecise when in ounces. You should be using weight measures anyway, since volume measures can vary significantly, affecting the result.

Time: 8 minutes prep + 6 hours
Yield: 1 two-pound loaf
Equipment: Panasonic SD-YD250 bread maker

(Last modified: 20250916.1341: 20250215.1346: 20241205.0838: 20241114.1324: 20240518.0826: )

1. Add the following ingredients, in the specified order, to the bread maker:
   • 270g Whole wheat flour
   • 280g White bread (strong) flour (not all-purpose)
   • 33g Rye flour
   • 27g Oat flour
   • 7/16 t Salt (=> 84mg sodium per slice @ 12 large slices / loaf)
   • 1t Toasted wheat germ or wheat bran; you can also use left over cereal dust from breakfast cereal boxes.
   • 1-½t Gluten
   • 1-⅓T Olive oil => 1T + 1t
   • 2t Molasses
   • Choose one:
     • Fruit:
       • 2T (40g?) applesauce (preferred) or approximately 2" (45g?) banana, mashed
       • 431g Water ← Not sure about this number
     • No fruit:
       • 501g Water
   • 1-½t yeast (in the bread maker's yeast cup)
2. Select the "French" program on the breadmaker and start, optionally specifying a time delay.
3. When breadmaker signals complete, turn off bread maker, pull plug, remove bread from breadmaker immediately.
4. Wait about 5 minutes and then wrap with a thin, clean cloth (no perfumes).
5. Wait up to approximately an additional 30 minutes and wrap the loaf (that is wrapped in cloth), in a plastic bag and place in the refrigerator.

• It is very important to have enough water for whole wheat loves; Small amounts of water have a big impact on the final loaf - it can be collapsed (too wet) or too dry.
• Plain white bread flour can be made with as little as 60% water to flour, by weight. Whole wheat flour should be a 90% or greater ratio.
• When mixing white and whole wheat, the water is proportional to each type of flour.
• When adding wet ingredients, like bananas or applesauce, ensure that you take into account the extra water added by the wet ingredient by reducing the amount of water.
• For both the oil and molasses (and applesauce, if added), I use a 1T measuring spoon to make an indent in the flour in the bread maker's bucket, and then pour the oil and molasses into the 'cups' in the flour, which means less waste and less cleanup (of the measuring spoons).
• 1t Flax seed, ground
• 1T Teff seed, ground
• Black bean water for color?
• ?? 1t buckwheat flour ????
• Don't use sandwhich setting!
• Approximately 15g water equivalent per tablespoon applesauce
• Flour weights: (Whole wheat: 154g/cup, White: 150g/cup)
• Water weight: 237g/cup
• "Large" loaves, 517g flour, total
• "X-Large" loaves, 605g flour, total
• 2,300mg sodium per teaspoon salt