Andrew's 100% Whole Wheat Bread Machine Bread Recipe

This is the recipe for whole wheat bread in the Zojirushi bread machine:

So the bread recipe:

3 cups of whole wheat flour. I'm really like a good hard white spring wheat from Montana. Golden something or other. 2 eggs+milk/water to make 1 2/3 cups. Then add oil to the 1 3/4 cup level. 1 tbsn or so of honey. 1 tsp salt 1 tsp yeast 1/4 cup gluten.

I put the liquids and honey in the bottom of the bread bowl, then float the flour, salt, gluten, and yeast on top.

Times are set to: 5 preheat (should be longer, I reduced it to save time one day) 30 knead 45 1st rise 35 2nd rise 22 proof 1:00 bake

Here's some observations, take em with a grain of salt. Kneading for 30 mins seems ok, it maybe too long. The rises seem about right. You can tell if the second rise it too long because the bread will look fermented, holes popping out the top, etc. If it rises too long the yeast looses vigor. The proof you can tell if it's been too long since the loaf will fall back and tend to collapse. Since it takes time to heat the chamber to cooking temps you get a lot longer second rise than you would popping the loaves into the hot oven. So the cooking time may really be closer to 45mins, with 15 of heating slowly and the bread rising like crazy.

You may have to play with the liquids some. If you look at the loaf you can normally tell if there was too much or too little moisture. A dense load that appears to have struggled against the flour/gluten to rise was too dry. A loaf that let all the gas out and is sunken may have been to wet. The flour and it's moisture content has a lot to do with that. This is why I use the gluten, it covers a magnitude of sins and makes the moisture content less critical. When you make whole wheat bread by hand every time you adjust the bread so it's just right.