1 1/2 cups buttermilk (1 1/8 c.)
3 tablespoons canola oil (2 T.)
2 1/2 tablespoons pure maple syrup (2 T.)--can also use honey
2 cups whole wheat flour (1 1/2 c.)
2 cups bread flour (1 1/2 c.)
1 tablespoon plus 2 t. vital wheat gluten (1 T. plus 1 teaspoon)
2 teaspoons salt (1 1/2 t.)
2 1/4 teaspoons SAF yeast OR 2 3/4 t. bread machine yeast (2 t OR 2 1/2 teaspoons)

Place all ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the basic or whole wheat cycle; press start. (not suitable for delay timer).

When baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temp. before slicing.

Poster's Notes: The first measurements are for a 2 lb. loaf and the ones in parenthesis are for a 1 1/2 lb. loaf. I let my ingredients come to room temp. I used the dough cycle and used half (1 lb.) of the dough to make sandwich buns. I shaped them into 8 buns, but they were a tad small, so next time I will shape only 6 buns. I shaped the rest of the dough into a loaf and baked in an 8 inch loaf pan. I let the buns rise about 45 minutes and baked at 375 for about 20 minutes or so. I baked the loaf in a Pyrex loaf pan at 350 degrees for about 35 minutes or so.

Stacy's Notes - well, I tried to make this Feb 2005, but my wheat flour had gone bad so it didn't turn out good at all. However, I think it will be a good bread, and definitely plan to try it again in the future with good flour. UPDATE - made again with new wheat flour Feb 2005, and it was really good. Made the smaller loaf (measurements in parenthesis), and I used one packet of SAF yeast, about 2 1/4 teaspoons. It turned out really light and fluffy. Did dough, raised using warm oven method, then baked in blue stoneware loaf pan at 350 for about 30-35 minutes (shielding with foil after about 20 minutes). Really good, a keeper. :)