Black and Decker Ultimate Plus 2lb Convection Breadmaker B2500C User Manual

							
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1. Press the PROG button.
2. Using the ▲ and ▼ arrows, adjust the amount of time you need up to 1 hour,  
30 minutes.
3. Set temperature from 300°F – 375°F.
4. Press START to begin baking.
PAUSE
You can press PAUSE at any time, during any Course. When you pause, 
breadmaker will remain paused for approximately 10 minutes. You will hear a 
beep when the pause cycle begins; the time will flash until baking is resumed. Press 
START at any time to resume baking.
Note: If you forget to touch START, baking will resume automatically after 10 
minutes.
Touch STOP to cancel Course completely and return to the Course selection 
display.
Use PAUSE to:
• Create decorative crusts
• Make pull-apart rolls
• Make braided breads
• Create rustic Mediterranean-style rolled bread
• Add crumbled toppings to coffee cakes
Important: Have all ingredients ready before starting PAUSE cycle.
Important: Do not leave lid standing open for extended periods of time. Always 
use an oven mitt when handling the bread pan or any part of the interior of the 
breadmaker.
Decorative  Crusts
1. At start of baking process (see KNEADING AND BAKING CHART), press PAUSE. 
2. Leave bread pan in breadmaker. 
3. Using a knife or sharp blade, cut a decorative pattern in the top of the loaf (criss-
cross, slashes, etc).
4. Prepare egg wash using 1 egg white OR 1 whole egg + 1 tbsp. water; mix well.
5. Carefully brush top of loaf and cuts with egg wash, being careful not to spill or 
drip the wash into the bread pan or baking chamber.
6. Press START when finished; work quickly to limit heat loss.
Pull-Apart Rolls
1. At start of final rise (see KNEADING AND BAKING CHART), press PAUSE.
2. Remove bread pan from baking chamber and close lid.
3. Remove dough and kneading paddle from bread pan.
4. Divide dough evenly (12, 18 or 24 pieces).
5. Roll each piece into a round ball and layer back into bread pan.
6. Carefully brush 1st layer with egg wash and sprinkle with spices.
7. Continue layering until all dough balls are used.
8. Return bread pan to breadmaker and press START.
Note: Use Italian spices, cinnamon sugar, seeds or any combination of toppings 
you desire.
Braided Breads
 1.  At start of last rise (see KNEADING AND BAKING CHART), press PAUSE.
 2.  Remove bread pan from baking chamber and close lid.
 3.  Remove dough and kneading paddle from bread pan.
 4.  Divide dough into 3 equal pieces.
 5.  Stretch and roll each piece into a 10” (25 cm) rope.
 6.  Place ropes on flat surface, side-by-side.
 7.  Starting at center, braid ropes to one end, then turn to braid the second half;  
    seal ends.
 8.  Return to bread pan and tuck ends under loaf.
 9.  If desired, brush with egg wash or water and sprinkle with seeds.
 10.  Return bread pan to breadmaker and press START.
Mediterranean-Style Rustic Bread
Note: The below is an example of how to make a rolled, Mediterranean-style rustic 
bread using a French bread recipe.
 1.  Press PAUSE at the end of the shaping process (see KNEADING AND BAKING 
     CHART).
 2.  Remove bread pan from breadmaker and close lid.
 3.  Remove dough and kneading paddle from bread pan.
 4.  Roll dough to an 8” x 13” (20 cm x 33 cm) rectangle on a clean, lightly  
    floured surface.
 5.  Lightly brush with good olive oil, then sprinkle with fresh chopped garlic,  
    rosemary, basil and sub-dried tomatoes. Top with 1/3 cup crumbled feta or goat 
   cheese. If desired, you may also add 2 – 3 slices of prosciutto.
 6.  Tightly roll dough lengthwise into an 8” wide (20 cm) roll.
 7.  Tuck ends under and place in bread pan.
 8.  Return bread pan to breadmaker, close lid and press START.
 9.  The final rise will begin, followed by the baking process.
 10.  As baking begins, press PAUSE again and remove bread pan.
 11.  Slash top of crust and gently mist loaf with cold water, then return bread pan  
    to baking chamber.
 12.  Close lid and press START to complete your rustic Mediterranean bread.
Adding Crumbled Toppings to Coffee Cakes
Note: Works best with Batter Breads™ recipes
 1.  At the end of last knead (see KNEADING AND BAKING CHART) press PAUSE.
 2.  Remove bread pan from breadmaker and close lid.
 3.  Remove kneading paddle from batter.
 4.  Top batter with desired crumb topping
 5.  Place bread pan back in baking chamber, close lid and press START.
Important: Removing kneading paddle will help prevent tearing of cake/loaf when 
it is removed from pan after baking. 
						

							
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PERSONAL RECIPES
For advanced bakers, this breadmaker has 5 personal recipe memory settings. This 
means you have 5 spaces to program and save your favorite personal recipes. With 
the personal recipe programmer, you can set the length of each cycle or skip a 
cycle entirely based on the recipe you are creating. You can factor in brand and 
type of flour, quality of yeast and even climate to determine cycle times.
Important: To save or erase a personal recipe, follow the instructions provided in 
CUSTOM PROGRAMS.
Note: We recommend that you keep a separate log of the cycle times for your 
Personal Recipes. Blank Personal Recipe charts have been provided at the back of 
the recipes section of this manual.
1. To activate personal recipe program, press and hold PROG for 1 second.
2. Program each cycle time using ▲/▼ arrows to set time and then pressing PROG 
again to set.
 1st press:  Preheat cycle
  2nd press:  Knead cycle 1
 3rd press:  Knead cycle 2
 4th press:  Rise 1
 5th press:  Punch
 6th press:  Rise 2
 7th press:  Shape
 8th press:  Rise 3
 9th press:  Bake cycle
 10th press:  Keep Warm cycle
 11th press:  Temperature
 12th press:  Extras – Do you want to activate the fruit and nut dispenser?  
   YES or NO
Note: To skip a cycle, press the arrows until you reach zero (0), then press PROG 
to move on to the next cycle of the baking program.
3. Press PROG a final time. The word SAVE will flash on the display.
4. Select YES or NO. Selecting YES will save your changes. If you select NO, the 
personal recipe course will proceed as programmed, but will revert back to the 
previously saved times at the end of baking.
Note: You can use the Delay Bake Timer when running personal recipe programs. 
Simply use the ▲/▼ arrows to set the time difference and press START.
CUSTOM PROGRAM
The most versatile function on your breadmaker, Custom Program is similar to 
Personal Recipe in that you can manually change the length of each cycle of a 
bread making course. Unlike Personal Recipe, Custom Program factors in LOAF 
SIZE and CRUST COLOR.
Note: You can also use Custom Program to change kneading and bake times in 
Batter Breads™ Course; heat and stir times in Jam Course; knead and rise times in 
Dough Course.
To manually change a preprogrammed Course, follow these steps:
1. Press MENU until you reach desired Course setting, such as White.
2. Press PROG; a beep will sound and “CUSTOM PROGRAM” will appear on the 
display in the upper left corner.
3. Following the instructions in PERSONAL RECIPES, enter or change cycle times 
as outlined. Use KNEADING AND BAKING CHART as a reference.
4. When you are finished, a final beep will sound, indicating your Custom Program 
changes have been made.
To reset a preprogrammed Course to its original times, follow these steps:
1. Press MENU until you reach the Custom Program Course setting you wish to 
change. It will be displayed in the display window.
2. Press SAVE/ERASE.
3. Display will prompt ERASE, and you may simply press YES to accept and return 
to the default setttings.
BREAD RECIPES...EASY AS 1-2-3
We suggest starting your bread making with this White Bread recipe. Follow steps 
previously outlined in this Instruction Manual. These steps have been written to 
eliminate most common errors in breadmaker baking and may be helpful for any 
recipe.
WHITE BREAD
Ingredients1.0 lb.1½ lb.2.0 lb.
Water (80°F/27°C)¾ cup + 1 tbsp.1 cup1½ cups
Oil1 tbsp.2 tbsp.2½ tbsp.
Sugar1½ tbsp.2 tbsp.¼ cup
Dry milk1 tbsp.1½ tbsp.2 tbsp.
Bread flour2¼ cups3 cups4 cups
Active dry yeast1½ tsp.2 tsp.2¼ tsp.
Select White Course
Select Rapid White
Active dry yeast2 tsp.2½ tsp.2¾ tsp.
White, Rapid White, Whole Wheat, Rapid Whole Wheat, French, Rapid 
French, Fruit & Nut, Rapid Fruit & Nut Course Method:
 1.  Remove bread pan from breadmaker. Attach kneading paddle onto drive shaft. 
     Have all ingredients ready. Make sure all ingredients, except water, are at  
   room temperature.
 2.  Measure water (80°F/27°C) and pour into bread pan.
 3.  Measure oil and add to bread pan. 
						

							
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 4.  Measure sugar, salt and dry milk; add to bread pan.
 5.  Measure bread flour and add to bread pan. The Rapid setting for White Bread  
    decreases time for making bread by approximately an hour. Add additional  
   ½ tsp. of yeast when baking rapid breads.
 6.  After making indentation in dry ingredients, carefully measure yeast and add  
    to bread pan. If using delay bake timer, make absolutely sure yeast is on top  
   of bread flour, away from liquids. 
 7.  Place bread pan into breadmaker. Push down on rim until it fits firmly into  
    place. Close lid.
 8.  Press MENU; choose White Bread Course. Press CRUST to choose crust color.  
    Press LOAF to choose loaf size. If delay baking is desired, press ▲ and ▼ to  
   add delay bake time, then press START. If no delay baking is desired, press  
   START to begin immediately.
 9.  At beep during kneading process, check dough ball (see CHECKING DOUGH  
    CONSISTENCY). It will be sticky to the touch. At this time, push down  
   any dough or flour that may be on sides of bread pan. If desired, add  
   additional ingredients (i.e., raisins, nuts, and spices). If necessary, stir  
   ingredients. (See KNEADING AND BAKING COURSE CHART to check time  
   beep will sound.)
 10.  After ending beep sound, breadmaker will start 60-minute Keep Warm cycle.  
    “0:00” will appear in display window; colon will begin to flash. The operation 
   light will flash.
 11.  Press STOP and use oven mitts to carefully remove bread pan. Light will go  
    out when STOP is pressed.
Caution: Pan, kneading paddle and bread will be very hot. Use oven mitts! 
 12.  Turn bread pan upside down and shake several times to release bread. Do  
    not use metal utensils. Remove kneading paddle and allow loaf to cool  
   standing upright on wire rack approximately 15 – 30 minutes before slicing.
 13.  Once bread has cooled (approximately 1 hour) store in an airtight container.
 14.  Unplug unit and allow to cool completely before cleaning. (See CARE AND  
    CLEANING INSTRUCTIONS.) 
WHITE SOURDOUGH STARTER
IngredientsAmount
Active dry yeast2¼ tsp.
Water (110°F/43°C)2 cups
Bread flour3½ cups
Sugar1 tbsp.
In 4-qt. glass container, dissolve yeast in water (110°F/43°C); let stand 5 minutes, 
then add flour and sugar. Stir with plastic or wooden spoon until blended. Mixture 
will be thick; remaining lumps will dissolve during fermentation process. Cover 
loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times 
a day. Starter will “rise and fall” during fermentation period and become thinner 
as it stands. Sitting temperature of 80°F/27°C is best for sour flavor to develop. 
When starter is developed, it is bubbly and may have yellow liquid layer on top; 
stir before using. It may be used for baking or placed in the refrigerator to use later; 
cover loosely.
To use starter, measure amount specified in recipe. After refrigeration, let container 
of starter come to room temperature before measuring – about 4 hours. If baking in 
the morning, leave starter out overnight. 
Replenish with 1 cup flour, 2/3 cup water (110°F/43°C) and 1 tsp. sugar. Stir until 
blended – some lumps may remain. Cover loosely and let stand 10 to 12 hours or 
overnight. Starter will rise and become bubbly. Stir, then place in refrigerator to 
store. Stir in 1 tsp. of sugar to keep active if not used every week.
WHITE SOURDOUGH BREAD
Ingredients1.0 lb.1½ lb.2.0 lb.
Water (80°F/27°C)½ cup + 1 tbsp.¾ cup¾ cup + 1 tbsp.
Starter 
(see above recipe)¾ cup1 cup1¼ cup
Sugar2 tsp.1 tbsp.4 tsp.
Salt1 tsp.1½ tsp.2 tsp.
Bread flour2 cups3 cups4 cups
Active dry yeast1½ tsp.2 tsp.2¼ tsp.
Select White 
Course
Select Rapid White 
Course
Active dry yeast2 tsp.2½ tsp.2¾ tsp. 
						

							
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FAT-FREE WHITE BREAD
Ingredients1.0 lb.1½ lb.2.0 
lb.
Water (80°F/27°C)¾ cup + 1 tbsp.1 cup + 3 tbsp.1½ 
cups
Applesauce1 tbsp.2 tbsp.3 
tbsp.
Sugar1½ tbsp.3 tbsp.¼ 
cup
Salt1 tsp.1½ tsp.2 tsp.
Dry milk1 tbsp.1½ tbsp.2 
tbsp.
Bread flour2¼ cups3 cups4 
cups
Cornmeal¼ cup1/3 cup½ 
cup
Active dry yeast1½ tsp.2 tsp.2¼ 
tsp.
Select White Course
Select Rapid White 
Course
Active dry yeast2 tsp.2½ tsp.2¾ 
tsp.
CORNBREAD
Ingredients1.0 lb.1½ lb.2.0 lb.
Eggs, large; room 
temperature112
plus enough water 
(80°F/27°C) to equal¾ cup + 2 tbsp.1 cup + 3 tbsp.11/3 cups
Oil2 tbsp.3 tbsp.¼ cup
Honey2 tbsp.3 tbsp.¼ cup
Salt1 tsp.1½ tsp.2 tsp.
Dry milk1 tbsp.2 tbsp.2½ tbsp.
Bread flour2 cups3 cups4 cups
Cornmeal¼ cup1/3 cup½ cup
Active dry yeast1½ tsp.2 tsp.2¼ tsp.
Select White Course
Select Rapid White 
Course
Active dry yeast2 tsp.2½ tsp.2¾ tsp. 
						

							
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POTATO BREAD
Ingredients1.0 lb.1½ lb.2.0 lb.
Eggs, large; room 
temperature122
plus enough water 
(80°F/27°C) to equal¾ cup + 2 tbsp.1¼ cups1½ cups
Oil1 tbsp.2 tbsp.3 tbsp.
Sugar4 tsp.2 tbsp.3 tbsp.
Salt1 tsp.1½ tsp.2 tsp.
Dry milk2 tbsp.3 tbsp.¼ cup
White pepper1/8 tsp.¼ tsp.¼ tsp.
Instant potato buds¼ cup1/3 cup½ cup
Green onion tops, 
chopped1 tbsp.1½ tbsp.2 tbsp.
Bread flour2 cups3 cups4 cups
Active dry yeast1½ tsp.2 tsp.2¼ tsp.
Select White Course
Select Rapid White 
Course
Active dry yeast2 tsp.2½ tsp.2¾ tsp.
EGG BREAD
Ingredients1.0 lb.1½ lb.2.0 lb.
Eggs, large; room 
temperature122
plus enough water 
(80°F/27°C) to equal
¾ cup + 1 
tbsp.
1 cup + 1 
tbsp.11/3 cups
Oil1 tbsp.1½ tbsp.2 tbsp.
Sugar4 tsp.2 tbsp.2½ tbsp.
Salt1 tsp.1½ tsp.2 tsp.
Dry milk2 tbsp.3 tbsp.¼ cup
Bread flour2 cups + 2 
tbsp.3 cups4 cups
Active dry yeast1½ tsp.2 tsp.2¼ tsp.
Select White Course
Select Rapid White 
Course
Active dry yeast2 tsp.2½ tsp.2¾ tsp. 
						

							
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SUNFLOWER & SESAME SEED WHOLE WHEAT BREAD
Ingredients1½ lb.2.0 lb.
Eggs, large; room 
temperature11
plus enough water 
(80°F/27°C) to equal1 cup + 2 tbsp.1¼ cups
Oil2 tbsp.3 tbsp.
Molasses1 tbsp.2 tbsp.
Sugar1 tbsp.2 tbsp.
Salt1½ tsp.2 tsp.
Bread flour2½ cups3 cups
Whole wheat flour½ cup1 cup
Sesame seeds2 tbsp.2½ tbsp.
Cumin seeds¼ tsp.¼ tsp.
Sunflower seeds 
(kernels)1½ tbsp.2 tbsp.
Active dry yeast2 tsp.2¼ tsp.
Select Whole Wheat 
Course
Select Rapid Whole 
Wheat Course
Active dry yeast2½ tsp.2¾ tsp.
WHOLE GRAIN BREAD
Ingredients1.0 lb.1½ lb.2.0 lb.
Water (80°F/27°C)¼ cup1/3 cup½ cup
Cultured buttermilk 
(80°F/27°C)2/3 cup1 cup11/3 cups
Oil2 tsp.1 tbsp.1 tbsp. + 1 tsp.
Molasses3 tbsp.¼ cup1/3 cup
Salt1 tsp.1½ tsp.2 tsp.
Baking soda¾ tsp.1 tsp.1½ tsp.
Oat bran cereal, 
uncooked3 tbsp.¼ cup1/3 cup
Cornmeal3 tbsp.¼ cup1/3 cup
Rye flour3 tbsp.¼ cup1/3 cup
Buckwheat flour3 tbsp.¼ cup1/3 cup
Whole wheat flour1/3 cup½ cup1/3 cup
Bread flour11/3 cups2 cups3 cups
Active dry yeast1½ tsp.2 tsp.2¼ tsp.
Select White Course
Select Rapid White 
Course
Active dry yeast2 tsp.2½ tsp.2¾ tsp. 
						

							
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CARAWAY RYE BREAD
Ingredients1.0 lb.1½ lb.2.0 lb.
Eggs, large; room 
temperature112
plus enough water 
(80°F/27°C) to equal¾ cup1 cup + 1 tbsp.11/3 cups
Oil2 tbsp.3 tbsp.¼ cup
Honey2 tbsp.3 tbsp.¼ cup
Salt1 tsp.1½ tsp.2 tsp.
Dry milk1 tbsp.2 tbsp.3 tbsp.
Bread flour1 cup1½ cups2 cups
Whole wheat flour½ cup¾ cup1 cup
Caraway seeds1 tbsp.2 tbsp.3 tbsp.
Active dry yeast1½ tsp.2 tsp.2¼ tsp.
Select Whole Wheat 
Course
Select Rapid Whole 
Wheat Course
Active dry yeast2 tsp.2½ tsp.2¾ tsp.
WHOLE WHEAT BREAD
Ingredients1.0 lb.1½ lb.2.0 lb.
Egg whites111
plus enough cultured 
buttermilk (80°F/27°C) 
to equal
1 cup1 cup + 3 tbsp.1½ cups
Oil2 tbsp.3 tbsp.¼ cup
Molasses2 tbsp.3 tbsp.¼ cup
Salt1 tsp.1½ tsp.2 tsp.
Baking soda¼ tsp.½ tsp.¾ tsp.
Whole wheat flour2 cups3 cups4 cups
Active dry yeast1½ tsp.2 tsp.2¼ tsp.
Select Whole Wheat 
Course
Select Rapid Whole 
Wheat Course
Active dry yeast2 tsp.2½ tsp.2¾ tsp. 
						

							
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SEVEN GRAIN BREAD
Ingredients1½ lb.2.0 lb.
Eggs, large; room 
temperature11
plus enough water 
(80°F/27°C) to equal1 cup + 2 tbsp.1½ cups
Oil2 tbsp.3 tbsp.
Honey2 tsp.1 tbsp.
Salt1½ tsp.2 tsp.
Whole wheat flour1½ cups2 cups
Bread flour½ cup1 cup
Brown rice flour¼ cup▬ cup
Spelt flour¼ cup▬ cup
Buckwheat flour¼ cup▬ cup
Rye flour¼ cup▬ cup
Oatmeal¼ cup▬ cup
Cornmeal2 tbsp.¼ cup
Gluten3 tbsp.¼ cup
Active dry yeast2 tsp.2¼ tsp.
Select Whole Wheat 
Course
Select Rapid Whole 
Wheat Course
Active dry yeast2½ tsp.2¾ tsp.
ONION RYE BREAD
Ingredients1.0 lb.1½ lb.2.0 lb.
Eggs, large; room 
temperature112
plus enough water 
(80°F/27°C) to equal¾ cup + 2 tbsp.1 cup + 3 
tbsp.11/3 cups + 2 tbsp.
Oil2 tbsp.3 tbsp.¼ cup
Honey2 tbsp.3 tbsp.¼ cup
Salt1 tsp.1½ tsp.2 tsp.
Dry milk1 tbsp.2 tbsp.3 tbsp.
Bread flour1 cup1½ cups2 cups
Whole wheat flour½ cup¾ cup1 cup
Caraway seeds1 tbsp.2 tbsp.3 tbsp.
Dehydrated onion2 tbsp.3 tbsp.¼ cup
Active dry yeast1½ tsp.2 tsp.2¼ tsp.
Select Whole Wheat 
Course
Select Rapid Whole 
Wheat Courset
Active dry yeast2 tsp.2½ tsp.2¾ tsp. 
						

							
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PUMPERNICKEL BREAD
Ingredients1.0 lb.1½ lb.2.0 lb.
Eggs, large; room 
temperature112
plus enough water 
(80°F/27°C) to equal¾ cup + 1 tbsp.1 cup + 2 tbsp.1 cup + 6 tbsp.
Oil2 tbsp.3 tbsp.¼ cup
Honey2 tbsp.3 tbsp.¼ cup
Salt1 tsp.1½ tsp.2 tsp.
Dry milk1 tbsp.2 tbsp.3 tbsp.
Bread flour1 cup1½ cups2 cups
Whole wheat flour½ cup¾ cup1 cup
Rye flour½ cup2/3 cup1 cup
Caraway seeds1 tbsp.2 tbsp.3 tbsp.
Instant coffee granules1 tsp.2 tsp.1 tbsp.
Cocoa powder2 tbsp.3 tbsp.¼ cup
Active dry yeast1½ tsp.2 tsp.2¼ tsp.
Select Whole Wheat 
Course
Select Rapid Whole 
Wheat Course
Active dry yeast2 tsp.2½ tsp.2¾ tsp.
TWO CHEESE BREAD
Ingredients1.0 lb.1½ lb.2.0 lb.
Eggs, large; room 
temperature111
plus enough water 
(80°F/27°C) to equal¾ cup1 cup1¼ cups
Oil2 tsp.1 tbsp.1½ tbsp.
Honey1 tsp.2 tsp.1 tbsp.
Salt1 tsp.1½ tsp.2 tsp.
Dry milk2 tbsp.2 tbsp.3 tbsp.
Whole wheat flour¼ cup½ cup¾ cup
Bread flour1¾ cups2½ cups3¼ cups
Grated cheddar cheese2/3 cup1 cup11/3 cups
Grated Parmesan 
cheese2 tbsp.3 tbsp.¼ cup
Sesame seeds1 tsp.2 tsp.1 tbsp.
Active dry yeast1½ tsp.2 tsp.2¼ tsp.
Select Whole Wheat 
Course
Select Rapid Whole 
Wheat Course
Active dry yeast2 tsp.2½ tsp.2¾ tsp. 
						

							
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FRENCH BREAD
Ingredients1.0 lb.1½ lb.2.0 lb.
Water (80°F/27°C)¾ cup + 2 tbsp.1 cup + 2 tbsp.1½ cups
Oil1 tbsp.1½ tbsp.2 tbsp.
Sugar1 tbsp.1½ tbsp.2 tbsp.
Salt1 tsp.1½ tsp.2 tsp.
Bread flour2¼ cups3½ cups4 cups
Active dry yeast1½ tsp.2 tsp.2¼ tsp.
Select French Course
Select Rapid French 
Course
Active dry yeast2 tsp.2½ tsp.2¾ tsp.
ITALIAN HERB BREAD
Ingredients1.0 lb.1½ lb.2.0 lb.
Water (80°F/27°C)¾ cup + 2 tbsp.1 cup + 1 tbsp.1¼ cups 
+ 2 tbsp.
Oil1½ tbsp.2 tbsp.3 tbsp.
Sugar1 tbsp.2 tbsp.3 tbsp.
Salt1 tsp.1½ tsp.2 tsp.
Dry milk1 tbsp.2 tbsp.3 tbsp.
Bread flour2¼ cups3 cups4 cups
Active dry yeast1½ tsp.2 tsp.2¼ tsp.
Select French Course
Select Rapid French 
Course
Active dry yeast2 tsp.2½ tsp.2¾ tsp.
HEARTY NUT BREAD
Ingredients1.0 lb.1½ lb.2.0 
lb.
Water (80°F/27°C)1 cup1¼ cups
1 cup 
+ 7 
tbsp.
Oil2 tsp.1 tbsp.1½ 
tbsp.
Molasses3 tbsp.¼ cup1/3 
cup
Salt1 tsp.1½ tsp.2 tsp.
Dry oatmeal, quick or 
regular1/3 cup½ cup2/3 
cup
Whole wheat flour2/3 cup1 cup11/3 
cups
Bread flour11/3 cups2 cups22/3 
cups
Walnuts, chopped2/3 cup¾ cup1 cup
Active dry yeast1½ tsp.2 tsp.2¼ 
tsp.
Select Whole Wheat 
Course
Select Rapid Whole 
Wheat Course
Active dry yeast2 tsp.2½ tsp.2¾ 
tsp.