I think it is a question of semantics. From what I see on the Web site, I think Shambo is absolutely right, especially since she uses that brand! They really should not be using the word "flour" on the packaging, but they do. It does depend on the type of flour you use for your bread on how much gluten you will need. Apparently there are some special bread machine bread flours. I haven't seen them but that would present an additional conundrum. I use organic whole wheat bread flour that I get at the health food store, and King Arthur organic white bread flour that I get at ye olde grocery store. For a long time I couldn't find real whole wheat bread flour, and the labeling was confusing on that too, but the kind I get is the hard wheat kind, or so it says on the label. It gives me good results, that I know. It's also tricky when they add wheat gluten to low gluten flours to make them into "bread flour." I'm gonna have to try that honey wheat now, sounds like one BF will like. Right now we are lovin' up the yogurt bread. That's one of my favorite recipes in Beth's book. You get the sourdough taste without the sourdough fuss. I make a lot of the recipes in there with half whole wheat flour even though the recipe doesn't call for it. I just like the taste and texture of whole wheat better. I add a little more liquid to compensate, but not much. With this week's yogurt bread I subbed one cup whole wheat bread flour for one of the white, and subbed oatmeal for 1/2 cup of the flour. It has been a great loaf, albeit not very pretty looking! I have so many of those breads on my "to try" list, lol! Before my oven gave out I was just using the dough cycle and baking them in a small loaf pan in the oven. I don't like the big hole you get in the loaves when you use the bread machine to bake in. But it is a godsend right now with my oven being broken. We eat around the hole, lol! I also find some of Beth's breads very yeasty-tasting. I'm wondering if that just goes with the territory of homeade bread, in particular the kind made in the bread machine. Oh, and BTW, being able to find and buy real whole wheat PASTRY flour, has revolutionized my non-yeast baking. I get superior muffins and cakes using it, as opposed to the all-purpose whole wheat flour that was the main offering in the stores for so many years. I remember a time when I was happy they just started carrying whole wheat flour, let alone the different kinds. That's one modern trend I am happy about!

sally2 - You don't know what you're asking for.... (LOL) hawk307 - Hubby loves and adores me and tells me so quite often - and knows full well he's eating things like chia seed goop and flaxmeal in his bread. The grown kids say they love me, but I think they have ulterior motives. jessyf - I have two free-standing solar ovens. I wheel them out of the garage on a steel cart I store them on and set them up in the yard on the cart. One is a Tulsi Hybrid, which also has a low-wattage electric option that is a food safety feature (http://www.sunbdcorp.com/). If clouds move in and there's not enough sun to maintain a safe cooking temperature, the electric feature will kick in. You can cook with the electric feature alone (so you can use the oven without sun), the solar feature alone, or the combination. It looks like a large hard-sided briefcase. The other one is a Sun Oven and is solar-power only. http://www.eartheasy.com/sun_oven.htm If you watched the HGTV show, Living With Ed, it's the same solar oven Ed Begley used in his backyard. I can easily use a solar oven 8-10 months a year. It's really not critical whether you live in Arizona or Main - or even if there is snow on the ground or the middle of summer. As long as the sun is shining brightly and the sky is clear, you've got power. They are using solar ovens in Winnipeg, Manitoba and they are about 50° north latitude. The temperature of a solar oven is determined more by the amount of sunshine than the outside air temperature. Clear days are best. I can't achieve 350-400°F temperatures in the summer when the stubble in the wheat fields are being burned and there's a lot of haze from the smoke in the air. It doesn't matter that it's 110°F and not a cloud in the sky. If there's a lot of haze, it will diminish the temperature potential. It takes longer to cook something in the winter when the sun is low in the hemosphere, but it WILL cook. Meats/poultry & fish, casseroles, breads, desserts, vegetables, beans/grains.... -Grainlady

I agree with soonergrandmom, I'd start with a 50/50 wheat/white flour mix and go up from there. And, as she mentioned, be careful about your hydration, because the whole grain breads need ore moisture than the traditional white loaf. I also like molasses with wheat breds, or honey. I've used brown sugar, but I like molasses better. I've found wheat berries by Bob's Red Mill at Whole Foods and my local Meijer. Meijer doesn't have it all the time, but anywhere that has Bob's Red Mill might have them, and I know they are available on-line if you want a smaller amount than 50 or 100 pounds. You can get organic wheatberries here, along with other grains: http://www.organicwheatproducts.com/?page_id=70 This is a very nice cracked wheat loaf from Rose Levy Beranbaum, it's not as involved as it looks. I use half whole wheat flour and I don't butter the top, I like the crunchier crust. I don't usually bake in a loaf pan, either, it makes a nice rustic round loaf. Cracked Wheat Loaf Recipe from The Bread Bible Dough Starter (Sponge) 1/2 cup (2.75oz) bread flour 1/2 cup (2.5oz) whole wheat flour 3/4 tsp instant yeast 1/2 tbsp sugar 1 tbsp nonfat dry milk 1 tbsp honey 1 cup plus 2 tbsp (9.3oz) room temperature water Flour Mixture 2 cups (11oz) bread flour 1/2 tbsp sugar 1/4 tsp instant yeast Finishing Ingredients 1/2 cup (3oz) extra coarse bulgur 1/2-2/3 cup (4-5.5ox) boiling water 1 tbsp vegetable oil 1 3/4 tsp salt 1 tbsp melted butter Make the Sponge: In a medium bowl combine the sponge ingredients and whisk until very smooth, about 2 minutes. Scrape down the sides of the bowl and cover it with plastic wrap. Combine Flour Mixture: In another medium bowl, whisk together the flour mixture ingredients. Sprinkle on top of the sponge to cover it completely. DO NOT MIX TOGETHER. Cover tightly with plastic wrap and allow it to ferment for 1-4 hours at room temperature. The sponge will bubble through the mixture, that�fs ok, and it�fs also kind of cool to see. At this point, if you are using bulgur, place in a small bowl and pour the boiling water over it. Cover with plastic wrap and allow to sit in the water until all the water is absorbed, about 1 hour, then refrigerate until ready to use. With your stand mixer, add the bulgur and the oil to the bowl and then add the dough and starter. Mix with the dough hook on low speed for about 1 minute, until the flour is moistened enough to form a rough dough. Cover with plastic wrap and allow the dough to rest for 20 minutes. Sprinkle on the salt and knead the dough on medium speed for 10 minutes. The dough should be very elastic and jump back when pressed with a fingertip, but still slightly moist. Using an oiled spatula or dough scraper, scrape the dough into a 2-qt greased container. Lightly spray or oil the top of the dough. Cover with lid or plastic wrap and let it rise until doubled in size. After it has risen, scrape the dough onto a floured surface and press down gently to form a rectangle. Give it a business letter turn, round the edges and return to the container. Oil the surface again, cover, and rise until doubled. The book says about 45 minutes to an hour, but again, it took longer for me. Turn the dough onto a lightly floured surface and shape into a loaf. Place into oiled loaf pan. Cover loosely with oiled plastic wrap and let it rise until the center is about 1.25�� higher than the pan. Preheat the oven to 350 degrees one hour before baking. Place oven rack at the lowest shelf and place baking stone on top. Place a sheet pan on the floor of the oven and make sure you have some ice cubes handy. Once the dough has risen, brush the top with the melted butter, then cut a 1/2�� deep slash down the middle of the dough. Quickly set the loaf pan on the baking stone. Take a 1/2 cup of ice cubes and quickly throw them onto the sheet pan (this helps the bread keep moisture). Bake for 45-55 minutes, until golden brown. If you want to be technical then an instant read thermometer should read 190 degrees. Remove pan from oven, remove bread from pan and set on wire rack. Brush with remaining melted butter. Let it cool before eating. Annie

Every year I buy the luscious local strawberries from one of the many plots in the area...I don't have enough good sunny garden room to plant enough for my use. I make jam, and eat a ton of them fresh in all sorts of ways. But I also fill my dehydrator several times with sliced berries for the hot cereals we eat so much of during the winter. We like a variety of dried fruits as well as the traditional raisins. They are also very nice just to snack on during the Winter, when fruit worth eating is hard to come by. If you have a dehydrator (or a friend who has one you could borrow for the experiment) that would be one thing to do. I do freeze a number of them as well, for use in fruit sauces and smoothies. I don't add anything, just hull them and freeze them in a single layer on a cookie sheet before putting them into zip lock bags. That way, I can take out only the amount I need. I also eat them with ice cream or make home made ice cream with them. I only thaw them enough to quickly cut & eat or put into the cream though. If they thaw all the way they get slimy and the flavor changes.