Below is a recipe for an excellent Whole Wheat Bread which results in a
fairly soft bread with incredible flavor. The directions are for a
Zojirushi Bread Machine, but I would assume any bread machine would work
if you follow the manufacturers directions for adding the ingredients.
This is my variation of a recipe from The King Arthur Flour Baking
Companion cookbook.

100 Percent Whole Wheat Bread

1 1/2 cups (12 ounces) water - more as needed
3 tablespoons olive oil
5 tablespoons Grade B maple syrup or honey
3 1/2 cups (18 3/8 ounces) whole wheat flour
5 tablespoons vital wheat gluten
1/4 cup cracked wheat
1/4 cup toasted wheat germ
2 1/2 teaspoons salt
1 1/2 teaspoons instant yeast
1/4 cup sunflower nuts
1/4 cup walnuts


Zojirushi Bread Machine Directions:
Set to Homemade course and program machine to the following settings: 22
minutes preheat, 21 minutes knead time, 1 1/2 hours for first rise, and
1 hour for 2nd rise and everything after that set to off.

Add water, olive oil, and maple syrup to pan. Add whole wheat flour on
top of water mixture, then add the gluten, cracked wheat, wheat germ and
salt. Make a small well in flour and add yeast (Important no liquid
should come in contact with the yeast). Start machine.

Use a knife, mini-processor or regular food processor to chop the
walnuts and sunflower nuts. Add both of the nuts when the add beep sounds.

Remove dough from machine after 2nd rise and deflate. Divide dough in
half, round up each portion, cover, and let rest for 15 minutes. Shape
into two loaves, free form or for loaf pans. Let rise until doubled or a
little more and bake in a preheated 350 F. oven. Makes 2 loaves.


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