@gg33nyc This recipe isn't baked in the bread machine, so my guess is that it shouldn't be hard to adapt. It will help if you have a mixer with dough hook, but if you know how to knead by hand, it should be fine. Watch some videos if you don't. I'd suggest combine the liquid and sweet as it says in the first direction. Mix the dry in the main mixing bowl, and make a well (shape doesn't matter) as in the second direction, and add the yeast. Add the liquid gently onto the yeast, and stir lightly to make sure all the yeast is wet, then stir the mixture well to distribute everything. Knead until the dough comes together and forms a well stretched, glutinous lump—which is a standard baking instruction which means knead until it's done. This is where the inexperience could get you. The variables are how the instant yeast gets right to work, how well mixed the ingredients are, how efficiently you knead, and how much pre-kneading the bread machine did. This is also something best learned hands on. 5-10 minutes of good kneading is probably what you need, but the windowpane test doesn't work for seed breads. The poke method could, maybe should?, work. Checking out some videos can help. Kneading develops the gluten, which is what holds the bread up. The seeds want to make it fall down, so it's particularly important. Keep trying even if it's not perfect the first time. Your hands and eyes will learn how to see and feel the gluten development. Also, check some videos for how to draw and shape a loaf properly. There are a few different methods. The rest of the instructions are for making without a bread machine. Ovens differ, so keep an eye on it. You may find a different temperature, and/or time works best for your kitchen. This is an easy to read outline, without too many distracting details: https://www.thekitchn.com/bread-baking-tip-how-to-tell-w-156772 Good luck!

Here's yet another option. It uses regular whole wheat flour, some AP if you wish and roughly chopped sprouts, No drying on this one, just make sure the sprouts are chopped pretty fine or you'll see "strings" in the bread. LOL This is a recipe I got from one of our Master Food Preservers. Deanna SPROUTED WHEAT BREAD 1 1/2 C. milk 1/4 C. Oil or melted butter 1/4 C. honey 2 Tb. unsulphured molasses 2 tsp. salt 1 1/2 Tb. dry yeast 1/2 C. warm water 1/2 tsp. sugar or honey 3 Cups unbleached white flour, approximately (try rice flour?) 2-2 1/4 Cups wheat sprouts (1/2 Cup berries sprouted is more than enough) 3 cups stone ground whole wheat flour. Scald milk, add oil or butter, honey, molasses and salt. Cool to lukewarm. In large mixing bowl dissolve the yeast in warm water and dab of honey. When bubbly add milk mixture and beat, add 3 cups white flour and beat about 3 min by electric, 200 strokes by hand. Chop sprout course (not necessary, just to make un-clingy like and mixable) mix in. Add whole wheat flour, mix until dough pulls away. Add little more white flour until this happens. Knead until smooth and elastic. (Stop adding flour when still a bit sticky). Rise in an oiled bowl. you know the rest. I make four Med loafs. The recipe says 2 lg. Rise in pans and bake in pre-heated 350degree 45-50min. I've baked longer with bottoms turned up in pan when they seam heavy and wet. Good luck. It's worth trying at least once. **** This recipe calls for some unbleached white flour but, I have sub. WW pastry with good results. Each time I make this it's somewhat different but good nontheless. I think it's best toasted. I also use Med. size bread pans (not the tiny "holiday loaf) not my reg. pyrex glass. I haven't learned how to scan and send so hear goes. You'll nedd to start sprouting about four days before baking and not rinse the day of (so they are somewhat dryer than "wet")

White whole-wheat (also called whole wheat pastry flour) will yield a softer bread and still have the fiber. The vital wheat gluten is a must. Here is David's (Lakeguy) recipe which I have saved but have yet to make (still no oven, but soon!). It looks great. Struan Bread Makes 1 large loaf or 2 small loaves Soaker 3 tablespoons polenta 3 tablespoons rolled oats 2 tablespoons wheat bran 1/4 cup water Dough 3 cups unbleached bread flour 3 tablespoons brown sugar 1 1/2 teaspoons salt 1 tablespoon instant yeast 3 tablespoons cooked brown rice 1 1/2 tablespoons honey 1/2 cup buttermilk 3/4 cup water topping 1 tablespoon poppy seeds Mix together the ingredients for the soaker. Cover and allow to soak for at least half an hour or as long as overnight. In a larger bowl, combine the dry ingredients, then stir in wet ingredients and soaker. Add more flour or water until the dough can be formed into a ball that is tacky but not sticky. Place the ball of dough on a clean work surface and knead it for 10 to 12 minutes, then return it to the bowl. Cover the bowl with plastic wrap and allow the dough to ferment until doubled in size, approximately 90 minutes. Remove the dough from the bowl, degas it gently, and split it for two loaves or shape it as is for one. Place the loaves in greased bread pans, spritz or sprinkle water on top, and sprinkle a handful of poppy seeds on top. Cover the pans loosely with plastic and allow the loaves to rise until doubled in size again, approximately 90 minutes. Bake these loaves at 350 for 40 to 60 minutes, until the internal temperature is around 190 degrees. When ready the loaves will be quite brown on top and will make a hollow thud when tapped on the bottom. Nothing like homemade bread...I love it! David

I'm BAAAACK! Thanks so much for your many good ideas and links. And, yes, I'm thinking more of a grainy, nutty, seedy bread with _some_ softness and some bits of seed/nut and dried ginger or bits of tart dried fruit, but not too much. I thought that I'd never escape Verizon Customer Service Con-Fusion Hell. Now, a neighbor is caught up in their Rabbit Hole machine. Pray for her. (I mean, put down your spatulas, get on your knees, and really pray.). She told me she'd lost her Internet and TV; I offered that was because Verizon gave them to me. Now it's her turn to speak with Any-Which-Way call centers -- all with conflicting advice and opinions and no one overseeing things or lending cohesion to the proffered "information." For about a week I could only get Internet access via an old "smart" phone and slow 4G. And the phone working memory space is lean. Then (now, still) my arm is sore. I think I lifted something a tad (x25) too heavy. My biceps deltoid hoopalongacepts muscle-tendon whatchamacallit is crazy painful. Even reaching for a cup of coffee, or reaching around behind me (for remote) is painful. And today is already too hot for me (Iceland and Northern California sound great). Back to bread (finger typing with sore arm, so please excuse errors): Some of you suggestions look really good. With my sore arm muscle, I truly might need to resort to a bread machine or Kitchenaid with dough hook. For the past year, I've been experimenting with my "lazy-busy-sore-hand" pizza dough recipe: I pretty much follow the Bob's Red Mill Artisan flour recipe for pizza dough, but make it a bit wetter. Then I let it rise at cool room temperature or fridge temp inside a thinly coated EVOO poly bag. When it rises to ~ double, I stretch/fold over the dough. After about 24-38 hours, I use it for pizza dough. Someday, I hope to learn Ann-T's recipe and technique. However, I want to try and not consume too many simple carbohydrates (the type that quickly raise one's blood glucose). I am a lover of things like pies, pastries, breads and cakes, but I am no longer 18, so must pay attention to what I eat. In another week or so, I will try either using my Kitchenaid with dough hook or the bread machine (ack) to make some multi-grainy, nutty-seedy bread. I will report back on how it goes (but don't want to bore the many accomplished bakers here). April was cold, snow, rain and wet. Then I had paper work to take care of. I never got much of anything planted, and now it's very hot (for me) in interior New England. My body hates heat and humidity and is _not_ supposed to be in this climate. Cornwall would be better ;-) Our garden rhubarb is ready and is even starting to bolt. Maybe I can find a way to make a few rhubarb dishes that won't send my body's blood sugar into sustained hyperdrive. I've not gotten any our our rhubarb for three years -- always some volcano, flash flood, or "other" to grab my time. Maybe I can freeze some and use some for a smart tart (galette) or bars.