100% Whole Wheat Bread

1 egg
1 tablespoon Highwood Crossing Organic Canola Oil
1 tablespoon lemon juice
3 cups Highwood Crossing Organic Whole Wheat Flour
2 teaspoons salt
2 tablespoons sugar
2 tablespoons fast rising yeast

Place egg, oil, and lemon juice in a 2-cup measure and add warm water up to the 1 1/2 cup mark.

Add to bread machine. Add whole-wheat flour, salt, sugar and yeast to liquid in bread machine and put on dough cycle.

When dough cycle is complete, turn dough onto counter and shape into loaf. Place in greased loaf pan or shape into a large round and place on cookie sheet.

Proof dough in warm, draft-free place in a large plastic bag for about an hour or until dough has doubled in size. Slash a few knife strokes on top of round.

Bake at 350ºF for 25-35 minutes or when golden and sounds hollow when tapped on the loaf bottom.

*If your bread machine manual has been printed in the US, you may find your results not as you had hoped. The reasoning is the differences in flour between the two countries. In Canada, our wheat is usually higher in protein, and thus higher in gluten. Canadian bread flour tends to be stronger and absorbs more water than its American counterpart. This explains why additional water must be added when using Canadian-made flour in an American bread recipe. We have also found that in order to have a satisfactory 100% whole wheat bread using the bread machine, we add lemon juice and an egg as you can see from the 100% Whole Wheat Bread recipe below. You can also bake the bread in the machine if you choose “Whole Wheat Cycle” instead of “Dough Cycle”. You may have to experiment a bit for best results.

Makes 1 loaf