Hi Sherry - here it is! Hi-Protein Honey Wheat Bread -readinglady Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups bread flour 2 teaspoons salt 2 envelopes active dry yeast 1 cup water 1/2 cup honey 1/4 cup margarine or butter 8 ounces cream-style cottage cheese 2 eggs 1 cup whole wheat flour 1/2 cup quick oats 1 cup finely chopped nuts Generously grease two 9x5x3-inch loaf pans. Spoon flour lightly into measuring cup; level off. Combine 2 cups flour, salt and yeast in a large bowl. Mix well. Heat water, honey, margarine and cottage cheese in a medium-size pan until very warm (120-130 degrees). (Margarine does not need to melt completely.) Add warm liquid and eggs to flour mixture. Beat at low speed until moistened, then beat 3 minutes at medium speed. Stir in whole wheat flour, oats and nuts by hand plus enough remaining flour to form a soft dough. (May need an additional cup or so white flour.) Knead dough on a floured surface 10 minutes or until smooth and elastic. Place dough in greased bowl; turn to bring greased side up; cover. Let rise in a warm place away from draft until double in volume, about 1 hour. Punch dough down; divide into 2 parts. Let rest on counter, covered with inverted bowl for 15 minutes. Cover; let rise until double in volume, about 1 hour. Bake at 375 degrees for 35 minutes or until loaves sound hollow when lightly tapped. Remove from pans immediately; cool on wire racks. Carol

Whistle - Here you go.... 1. Scalded the milk and cooled it. Mixed warm milk, warmed water and o.j., egg and agave nectar (or honey if you are using it) in the bottom of the pan. 2. Mixed together flours (and vital wheat gluten and flaxmeal, if used) and add to the top of the liquids. 3. Add the yeast to the top of the flour. (Note I added the fat and salt later during the kneading. It takes stress off the bread machine with this much bulk to mix the dough WITHOUT the salt. The gluten develops quicker, and once the salt is added, the gluten strands tighten up making kneading a little more difficult. 4. Set Zo. on QUICK DOUGH. Press START. 5. After 5 minutes of mixing/kneading, be sure to check to make sure the dough has the correct hydration and adjust it if you need to. You want a nice soft dough ball. 6. After 10 minutes of kneading (or when it looks like the gluten is developing nicely, add the melted butter and salt. When the add-in beep sounds, add 1/2-3/4 c. multi-grain cereal (if using it - I milled a mixture of barley, rye, triticale, spelt, oats and rice). 7. When the kneading is complete, remove the dough from the pan and place in a dough rising bucket (or however you normally work your dough). DO NOT allow the dough to rise in the bread machine because this is more dough than suggested for the machine. 8. Allow the dough to rise to just under double. Punch down. Divide dough (I had 3 portions that weighed around 1-lb. 2-oz. each. Round the dough (so you have the ball formed into a tight ball with NO shaggy edges from the dough being cut, and the gluten strands are going from the top to the bottom of the ball), cover (I use plastic wrap) and allow to rest 10-15 minutes so the gluten can relax. Form, cover (plastic wrap), and allow to rise to just under double...... I made one portion into 9 dinner rolls (8-inch square pan) and baked the bread in 8"x4-1/2" NORPRO pans, but I also use heavy-gauge Calphalon pans that are the same size, or will use some ancient Bake King loaf pans that are 7-1/2"x3-1/2" (for dough amounts between 12-16 ounces). If the dough is over 1-pound, I'll use the larger pans. I baked my loaves to 200°F. when tested with an instant read thermometer. -Grainlady

? Are you absolutely sure it is 100% WHOLE wheat flour or is it labeled "wheat flour"? "Wheat flour" would include unbleached and bleached flour as well as whole wheat flour because it is all derived from wheat - hence - "wheat flour". ? Are you talking about a panned loaf or free-formed? The suggestions shared above are great resources and a good place to begin studying the subject. My biggest suggestion is to use an older bread-making method -sponge/pre-ferment/soaking method - instead of the more common direct dough method. The direct dough method was developed to make bread quickly and isn't as good a choice for 100% whole wheat breads. I was never happy with my 100% whole wheat bread recipes until I started using an overnight sponge (and no less than 1-1/2 hour if I was in a "hurry"). I also think it's important to add an acid due to glutathione in wheat bran, a substance that will have negative effects on bread by preventing the gluten from bonding, another reason for short squatty loaves of whole wheat bread. I always added 1/8 t. ascorbic acid per loaf, but you will find recipes that include lemon juice or vinegar as the acid. Yeast grows best in a slightly acidic medium, and the acid will counteract the negative effects of glutathione, and will allow the yeast to work longer. The acid helps promote yeast growth which aids the yeast to work longer and faster. Most yeast products includes ascorbic acid in the yeast for the same reasons. If you are making a naturally-fermented bread (aka sourdough - and an even better method for a LOT of reasons), do NOT add an acidic ingredient because it is already acidic. -Soaking 100% whole wheat flour will soften the bran AND develop the gluten without manipulation (kneading) - or it will take less kneading. -Bran (in the whole wheat flour) has sharp edges which tend to cut the strands of gluten during kneading and results in a short, squatty loaf of 100% whole wheat bread. The Sue Gregg link below has more information that you may want to file or print. -Grainlady This post was edited by grainlady on Mon, Apr 21, 14 at 13:13

MacThayer - This is my first opportunity since Saturday to check in and I was so pleased to find this recipe. As it happens, I'm making Vermont Oatmeal Maple-Honey Bread from the KA cookbook as I write. I went out and bought a couple new bread pans before the weekend, and thought I ought to get right back to my bread baking attempts before I lost my enthusiasm. The recipe is an all-purpose/whole wheat combo with rolled oats. I've measured all my ingredients on a scale and tested my temps with a thermometer. I'm keeping my fingers crossed.... The recipe you sent sounds wonderful, and thank you so much for the detailed tips. I will follow the recipe exactly and let you know how it turns out!