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This recipe and photo for this delicious high fiber, whole wheat bread is courtesy of Kathy Heckendorn of Beaverton, Oregon.

Check out Linda's Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, Quick Breads.

Check out all of Linda's great Bread Recipes for your bread making.

Whole Wheat Bread

1 egg
1 teaspoon salt
2 tablespoon canola oil
Zest (rind) of one orange
Juice of one orange plus enough water to equal 1 cup + 1 tbsp. total liquid
1/4 cup non-fat dried milk
1/4 cup turbinado sugar
3/4 cup flaxmeal
2 1/4 cups whole wheat flour*
2 tablespoons vital wheat gluten**
3 tablespoons potato flour
2 teaspoons active dry yeast

* I often decrease the whole wheat flour by 1/2 cup and add an equivalent amount of 10-grain flour or rye flour instead. 

** The Vital Wheat Gluten helps the bread dough rise better.

Place the ingredients in the machine as directed for your machine.  I use the regular mode, not the whole wheat mode, and select the settings for a 1-1/2 lb. loaf with a dark crust.

Approximately 10 minutes after your machine has started kneading the dough open the lid and check the consistency of the dough. Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).

Once your bread is completed allow it to sit in your machines pan for 5 to 10 minutes (no longer or it can get soggy). Then remove it to a wire rack to cool. The reason for letting it sit for 10 minutes is to soften the crust making it easier to get out of the pan. Allow the bread to cool at least 20 minutes before cutting it.

Makes 1 loaf.