Step 1

Attach the kneading blade in the Bread Maker pan.

Step 2

Place ingredients into the bread pan following the recipe order (or following the order and method specified in your Bread Maker manual – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.

Step 3

Carefully insert bread pan into Bread Maker and gently close the lid.

Step 4

Select the “Whole Wheat” bread setting. If available, choose crust colour (I usually set Medium, but if you prefer, set Light or Dark) and loaf size (1.5LB) and press the Start button.

Step 5

It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.

Step 6

Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.

Step 7

Use non-stick Spatula to gently loosen the sides of the bread from the pan.

Step 8

Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.

Step 9

Cool for about 10-15 minutes before slicing.

Step 10

To make perfect slices every time, use a Bread Slicer with an Electric Knife.