Instructions: Mix the first ingredients in 2-lb bread machine pan.

This recipe works best if you proof the yeast. If you add the ingredients in the order given and wait for the yeast to foam, youll get very uniform results.

Allow yeast to feed 5 minutes or until small bubbles are visible. Then, add the salt. And mix well. Add the remaining ingredients.

Start the machine and bake on the whole wheat cycle (if available). Be prepared to adjust moisture according to altitude and moisture content of flour. (This recipe sometimes requires an extra tablespoon or two of water at 7300 feet, where I now live.)

The nonfat dry milk and high-gluten flour make this recipe relatively tolerant of small variations in measurement.

Try the medium crust setting first and adjust if needed.

NOTES : Heres a sweet, full-bodied whole wheat bread that contains almost no fat. (Theres no added shortening in it at all, which surprises tasters who labor under the misapprehension that low-fat cooking cant be good.) Great for toast or with non-fat cream cheese.

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