1 1/2teaspoonsalt(1 tsp. if salted aquafaba is used)
2 1/2teaspoonrapid rise yeast(2 tsp. active dry yeast if quick cycle is not used)
Place the water or chickpea broth in the bread machine’s pan. Add the remaining ingredients in the order listed (or as recommended by your bread machine’s manufacturer.) Make sure the yeast doesn’t come into contact with the liquid by placing it in a shallow well at the top of the ingredients.
Choose either a quick-bake whole wheat cycle (use 2 1/2 tsp. rapid rise yeast) or a regular whole wheat cycle (use 2 tsp. active dry yeast). Press start. Remove bread when baking is complete. Bread will slice best if allowed to cool first.
Make sure all ingredients are at room temperature.Stir flour before measuring. Use nesting measuring cups and spoon flour into cups until over the top. Level by sweeping across the top with a knife.Bread will slice better after it’s cooled.VariationTo make an even lighter loaf, you can substitute bread flour for part of the whole wheat flour. Use these proportions:1 2/3 cups water or aquafaba 2 2/3 cups white whole wheat flour 2 cups bread flour 1 tablespoon vital wheat gluten 2 tablespoons sugar 1 1/2 teaspoon salt (1 tsp. if using aquafaba) 2 1/2 teaspoons rapid rise yeast (2 tsp. active dry yeast if using regular cycle)Preparation time: 10 minute(s) | Cooking time: 2 hour(s) 25 minute(s) Number of servings (yield): 12Nutrition (per serving): 134 calories, 6 calories from fat, <1g total fat, 0mg cholesterol, 221.5mg sodium, 154.6mg potassium, 27.6g carbohydrates, 4.4g fiber, 1.7g sugar, 6.5g protein.Makes approximately 12 slices. Nutrition data is for one slice.