Title: 100% Wheat Bread
Categories: Bread machi, Low fat
Yield: 16 Servings

--1 1/2 Lb Loaf:; (1 Lb
-Loaf):
1 1/4 c Water; (1 C)
1 1/2 ts Salt; (1 Tsp)
2 tb Canola Oil; (1 1/2 Tsp)
2 tb Honey; (1 1/4 T)
2 1/8 c Whole-Wheat Flour; (1 1/2 C)
3/4 c Flour; Unbleached, (2/3 C)
3 tb Gluten Flour, 100%; (2 T)
2 tb Wheat Germ; (1 1/2 T)
2 tb Whey; Powdered, (1 1/4 T)
1 tb Active Dry Yeast; (2 Tsp)

"The Complete Book of Bread Machine Baking", edited by Lara Pizzorno

I don't know where they get the title since this is not 100% WW. However,
I have been told that this is the best bread that I have made so far by two
different sources. The crust has a nice crunch and the bread is light with
a delicious flavor. This book emphasizes healthy breads, that is why they
suggest canola instead of vegetable oil, unbleached flour instead of all
purpose flour, and why they add wheat germ. I don't doubt that you can
easily substitute.

"Therese Klodnicki"
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe