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The following recipe is one we worked out for the Zojirushi. It makes a firm, sweet loaf of golden bread. It shouldn't be hard adapting it to your own machine; all you need to know is what proportion of flour/liquid/yeast your machine functions best with. Take a look at the dough after it's kneaded for about 10 to 12 minutes or so; it should be smooth, not sticky (too little flour) or lumpy (too little liquid), forming a nice ball. If the dough looks good at this point, you're probably all set.
For 1 1/2 lb. bread machine
1 1/4 cups water
2 tablespoons (7/8 ounce) olive or vegetable oil
1/4 cup honey or maple syrup
3 1/2 cups (14 ounces) King Arthur 100% White Whole Wheat or Traditional Whole Wheat Flour
1/4 cup sunflower, sesame or flax seeds, or a combination (optional)
1 tablespoon vital wheat gluten
1 1/2 teaspoons salt
1 1/2 teaspoons instant yeast
Put all of the ingredients into the bread pan in the order listed. Program for basic white bread, and press Start.
To make bread by hand: Mix the water, oil and sweetener in a large bowl. In a separate bowl, combine the flour, seeds, gluten, salt and yeast; add to the liquids gradually, stirring until the dough holds together. Knead on a floured surface until smooth and just slightly tacky — about 8 to 10 minutes. Place the dough in a greased bowl, cover, and let rise until doubled in volume, about 1 to 1 1/2 hours. Punch down the dough and shape it to fit a greased 8 1/2" x 4 1/2" loaf pan. Let it rise until doubled, about 1 to 1 1/2 hours. Bake in a preheated 375°F oven for 35 minutes, or until a digital thermometer inserted in the center of the loaf reads 190°F. Remove the bread from the oven, remove it from the pan, and cool on a rack.