Wheat Bread

A high-fiber breakfast loaf that turns the bread machine into a one-button bakery. Three cups of whole wheat flour and a half cup of All-Bran cereal give serious fiber, while dates, raisins, chopped pecans, and almonds turn it into something closer to a hearty fruit-and-nut bread than a plain sandwich loaf.

The almond extract is the move that ties the nuts and dried fruit together. A teaspoon and a half is more than most bread recipes call for, but the wheat and fruit can mute extract flavor over a long bake, so the heavier hand is intentional.

Ingredient order matters in the pan. Yeast goes in first, against an edge of the pan to keep it from direct contact with salt before the kneading kicks in. Dry ingredients go next, fat and egg in the middle, and milk last as the trigger that activates the cycle. Select the whole wheat setting, set browning to light (whole wheat darkens fast), and walk away.

Kitchen Tips

• Bring the egg and milk to room temperature before adding so they do not chill the dough and stall the rise.
• Chop the dates and large raisins into smaller pieces so the paddle does not get stuck.
• Check the dough ball after 5 minutes of kneading; if it looks dry and crumbly add a tablespoon of warm water, if it looks slack and sticky add a tablespoon of whole wheat flour.
• Cool the loaf completely on a wire rack before slicing; whole wheat breads go gummy if cut while warm.

Variations

• Swap the dates for chopped dried apricots and almond extract for orange zest and vanilla for a brighter morning bread.
• Stir 1 teaspoon of ground cinnamon into the dry ingredients for a sweeter, more breakfast-leaning loaf.
• Use buttermilk in place of milk for extra tang and a softer crumb.