Instructions: Note 1: Original recipe used 2 tsp salt for 2 lb loaf and 1 1/2 tsp salt for 1 1/2 lb loaf. Note 2: Original recipe used 4 1/3 C whole wheat flour for 2 lb loaf and 3 1/4 C whole wheat bread flour for the original Whole Wheat Bread. There is a note that appears in the recipe that states "For best results, when not using Bread Flour, we recommend adding Gluten to the recipe. Add 1/3 C of Gluten to a 2 lb recipe. If whole wheat flour is stone ground, you may need to add 1/2 C of Gluten, or more" Note 3: Original recipe used 4 1/2 tsp active dry yeast for 2 lb loaf and 1 1/4 tsp for 1 1/2 lb loaf.

Put all ingredients into the baking pan of your machine according to your particular bread machine manufacturers instructions. Push "Start" (and I used light crust setting).

This was a very nicely textured, flavored and aromatic loaf of bread. The rise was perfect.

NOTES : The next day we use the 2 lb Whole Wheat Bread basic recipe but I decide to make it a light ww bread. I made it and it was excellent!! I used 3 1/3 C whole wheat bread flour and 1 C white bread flour, (I have never had any luck using gluten). This was a very good loaf of bread but it needed more salt. Made it again and used 2 1/8 tsp salt and it was perfect.

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