Instructions: In the breadmaker select a setting for a wheaten loaf, a 3/4 size load (750 gram, 1 1/2 pounds) and a light crust
Makes a medium-rich dark bread, slightly more chewy, firm texture with a wonderful aroma and taste.

I have made breads since I was a child (a family chore - I am 45 now), and have converted this recipe for use in a breadmaker.

Some hints:
I find that recipes made in breadmakers need more water in this case about a 1/3 of a cup more. Check by feeling bread with the back of the hand just prior to the rising cycle (be real careful about putting your hand in the Breadmaker when it is kneading). Bread should feel like a babys bum (thats what my mother used to say - true!), firm, very slightly sticky but without sticking to your skin (the breadmaker pan sides should also be clean from dough). If it sticks to your skin, too wet, add more flour (1/4 cup); if it is floury, add a little water and knead in by hand. If you are checking
*after* rising, bread will feel a little sticky - this is normal.

The quality of the bread is very dependent on the quality of the flour. I get the best flour I can find.

For breadmakers I use a Bread Improver - this virtually guarantees the results.

Skim milk is optional - I just like it!

Cheers

John

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