Instructions: TIP: When making Wheat Breads from scratch, after all the liquids are in the pan, the first dry ingredient added should be (if used):

Untoasted Wheat Germ, Whole Wheat Bread Flour, 50/50 White/Wheat Bread Flour, Soy Flour, Oat Flour - then add Vital Gluten, White Bread Flour, and finally the yeast. The concept is to put the harder, drier grains closest to the water, put the Vital Gluten next to flours having little or no gluten, and always add the White flour last, topped with the yeast. Most machines have a long initial REST phase [40 minutes when the WHEAT cycle begins and this give the harder grains a chance to soak and become softer before mixing begins. [Note: Stirring the yeast into the top layer of flour to coat it is only needed for FAST 1-hour cycle processing.

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