I’m calling this whole wheat bread, but you could use any whole grain like spelt (my fave), kamut, or make multigrain with a combination of whole grain flours. You still want a base of wheat or spelt for the gluten even if you add some non- or low-gluten flours like oat or rice. White whole wheat is milder for those who tend not to like traditional whole wheat, and it is lighter if you have kids that turn their noses up at dark bread.
My auto-bakery makes up to a 2 pound loaf, so please don’t try this recipe in a smaller machine unless you cut in half; you don’t want to clean up the mess of an overflow! If you have one that goes up to a pound and a half loaf, you could probably safely mix it in the machine on the ‘dough only’ cycle, but do the last rise and bake in your own pan, but I can’t make you any guarantees. (If you missed my article on bread machines go here.)
My machine calls for the liquids to be added first then the dry ingredients, with the yeast last. Some machines call for the opposite. The important thing is for the yeast not to touch the liquid until everything is ready to go. The main time this is really important is when you are using the timer function.
Here is the recipe:
1 ¼ c. Lukewarm water (cooler is better than to hotter)
¼ c. orange juice
2 tbsp. honey (you can use raw sugar or skip sweetener altogether)
1 ½ tsp. sea salt
¼ c. dry milk powder (optional)
2 ½ c. White whole wheat flour (sprouted & ground fresh if possible)
½ c. white bean flour (grind yourself or Bob’s Red Mill)(adds protein & fiber)
¼ c. vital wheat gluten
½ c. (heaping) potato flakes (Not mandatory but helps the texture)
1 c. white whole wheat flour
2 tbsp. soft butter or coconut oil (could also use macadamia oil or olive oil)
1 ½ tsp. SAF instant yeast (with the red label)
Optional add in: (esp. if not adding potato flakes)
2 tbsp. wheat germ
2 tbsp. flaxseed meal
2 tbsp. sunflower seeds or poppy seeds
Add the ingredients in the order listed. Set your machine to whole wheat or whole grain, and light crust. (If your machine wants the dry ingredients first, start with the yeast and go up the list in reverse order). Watch the machine work for about 5 minutes. You should see a fairly smooth dough ball at this point. If it looks dry and crumbly and like there is a lot of flour still not mixed in, add water ½ to 1 teaspoon at a time until it looks smooth but not soupy. If it looks too wet or hasn’t formed a ball, give it another minute, and if it hasn’t improved, add more flour, one teaspoon at a time, until if forms a ball.
Machines usually beep for you to add in your extras, with the exception of some newer models the have an add-in dispenser that you can load ahead and it will add them at the right time. If you want, after the last rise and before the machine starts baking, lift out the dough and remove the paddles. This makes for much smaller holes in the finished loaf. (You can also use the ‘dough only’ setting and bake it in your own pan – use a 9x5x3 loaf pan or form it into an oval on a baking sheet.)
PS: I will add this to the ZipList so you can use the save & shopping list features, but they have upgrades, which means I have to have their tech guy help me out (mine loses formatting for some unknown reason). I’ll give a shout on Facebook when it is together.