Unfortunately, bread machines use the direct dough method (the fast modern method) to make bread, and thereby you miss many aspects to increase "flavor", which is why I try to use the sponge method, especially with 100% whole wheat bread. The sponge in "Mildred Bread" can be as little as 2-1/2 hours, but I generally let it sit overnight for convenience. I also get some additional flavor by using homemade kefir, which is a fermented dairy product similar to yogurt. Yogurt and buttermilk also add a lot of flavor and tangy taste. A standing period is a valuable step to the texture, as well as flavor. The loss of flavor is even more prevalent if using the Quick (1-hr.) Cycle. Another way to add flavor is to remove the dough from the bread machine as soon as the kneading is done and retard it in the refrigerator. Pan it and bake it in your regular oven. "The cold forces the yeast into dormancy so it is no longer gobbling up all the available sugars. The bacteria then can feed and produce some of their flavorful acids, which add subtle complex flavors and enhances keeping quality." When it comes to adding vital wheat gluten, I personally don't use it unless there is a high ratio of low-gluten or gluten-free flour in the recipe. Too much gluten will make the bread tough, so "more" isn't necessarily "better". There is more than enough gluten in most whole wheat flour milled from hard wheat (winter or spring varieties) and even all-purpose flour, to make a great loaf of bread without the additional gluten. The rule of thumb is to add 1 tablespoon of vital wheat gluten for every cup of low-gluten or gluten-free flour that is being used in your recipe. Bagels and pizza dough can also benefit from the added elasticity of high-gluten flour, but it's not necessary if you are using high-protein bread flour. -Grainlady

Mmmmm.....I am keeping a copy of this! Thank you so much for sharing.

Teresa, this bread is so good even after making major screw ups. Decided to try it in the bread machine on dough cycle with baking in the oven. Just as I was preparing to drain the fruit and add it, I found out a person I'd contacted about getting some fertile chicken eggs from to set under my broody hen had six for me. Out of show quality roosters and for free. And he said come and get them now. The bell rang for the addition of the drained fruit and nuts. I knew I hadn't drained the fruit enough, but I was in a hurry. Took off and halfway to my destination realized the dough cycle would be over a good while before I'd get back home. Sorry, but I really wanted those special eggs. The guy showed me all his show birds and got a lot of info from him. By the time I got back home I think the dough cycle had been done for two hours. I had a very wet dough that had risen in the pan then collapsed. Oh well, try to save it. Dumped it out on a liberally floured surface and kneaded in more flour, put it in the pans and let it rise. It did rise a little over the top of the pans.Tried my best and stuck it in the oven. It came out at 25 minutes completely done and beautiful except I didn't get the fruit and nuts distributed well. I've already eaten nearly half a loaf. Love it! Next time I think I'll add more cinnamon, follow the recipe on draining the fruit and not running out in the middle of it to get fertile eggs. Madonna

I almost always add flaxmeal to anything I bake or use for dredging/breading, but rarely use wheat germ (processed and out of the jar/bag). The germ I use is found in freshly-milled grains. I can't lay my hands on the file, but the profile of many nutrients increase during fermentation and baking. The specific information in the file was on yeast breads. Now the why... Science has confirmed flax seed has 3 main health benefits: 1. a high content of alpha-linolenic acid (an essential omega-3 fat 2. large quantities of soluble and insoluble dietary fiber 3. the highest plant source of lignans So it's not strictly the nutritional breakdown that's important. Although it's very rich in potassium and folic acid, etc. There is also a good deal of protein in flaxmeal - similar to that of soybean; but the real health benefits are the fat and the fiber profile. Other than a "shot" of raw flaxmeal in our morning smoothie (I mill my own so I have the freshest possible), I make sure the bulk of the flaxmeal we consume has been heat processed (baked) - because we consume a large amount of it. Flaxseed contains a toxin called cyanogenic glycosides, a cyanide-like compound. Cooking neutralizes this compound, making it harmless. This substance is also found in lima beans, cassava (also known as manioc and tapioca), the seeds of stone fruit (peaches, plums, cherries and apricots). For the most part, people don't consume such large quantities of raw flax that it would ever be a problem (for a healthy individual). I avoid flax oil completely. It's impossible to prevent it from oxidizing and degrading. Oxidized polyunsaturated oils = free radicales, which does more harm than good to your body. By consuming the oil only, you aren't getting all benefits from flax. Flax seed (freshly-ground) is a better source for alpha-linolenic acid, because for the most part, it remains fresh in the seed until the seed coat is broken. Wheat germ: Once the bran on wheat is broken in the milling process, the germ oil is exposed to oxygen and the oil quickly goes rancid. You'll notice most of the wheat germ sold has been heat processed (toasted), rarely do you find raw wheat germ. Raw wheat germ has to be frozen or refrigerated to help slow down the oils degrading. By-the-way, rancid oils don't have to smell rancid to be rancid. If they have gotten to that point (smelling rancid) they have been oxidized for a long time. This is why I take the extra step to mill my own flour. Using freshly-milled flour is the only way to prevent the germ oil from going rancid and prevent the 25 vitamins, minerals, and proteins from degrading. Once milled, studies have shown that vitamin loss begins as quickly as 3 hours after milling. It's also important to remember we get our nutrition and fiber from a large number of sources throughout the day. -Grainlady