I'm starting to look into making bread with a machine for 100% Whole White Wheat and I want to make it into Cornell Bread. I saw a recipe in Mother Earth about a whole red wheat recipe for cornell Bread with raisins, sunflower and sesame seeds. Any and all advice would be welcomed for converting the recipe to whole white. Does white wheat use whole wheat or regular bread setting when setting up the bread machine? Will adding an egg be an advantage? Plus is there any other www recipes that could be used an then make the Cornell additions to? And do I need to add gluten to whole white wheat? I've scoured thru the Internet and WWW recipes are rare and look like they've been copied.
100% WW bread in a bread maker. Just use the search button
Whole white and whole red are *basically* interchangeable. They both contain all of the wheat grain. The main differences are the final color of the bread and the slightly milder taste of the white whole wheat, as I'm guessing you already know. So just substitute one-for-one, white for red.
http://weightloss-slim.fit/node/6985/wheat-red-vs-white-spring-vs-winter%3C/a%3E%3C/p%3E%3C/div%3E
I use Winter White Whole Wheat, Winter Red Whole Wheat, and Spring Red Whole Wheat. While the winter red and white whole wheat are basically the same, the Spring Red Whole Wheat is a bit different from the other two. Here is a link that has some comparisons. http://weightloss-slim.fit/node/6985/wheat-red-vs-white-spring-vs-winter%3C/a%3E IIRC, I find that the Hard Spring needs a little more water and has a more robust rise than the winter white. As that link suggests, one method is to start with a mix of whole wheat and bread flour, and change the percentages and see how it turns out. As you increase the amount of whole wheat, you will likely increase the hydration, and may need to change the timing.