Servings: 1

3/4 Cup Water (80° - 90° F) ¾ Cup Water (80° - 90° F)
3/4 Cup Milk (80° - 90° F) ¾ Cup Milk (80° - 90° F)
2 Tablespoons Unsalted butter or margarine, cut in pieces 2 Tablespoons Unsalted butter or margarine, cut in pieces
1/4 Cup Molasses ¼ Cup Molasses
1-3/4 Teaspoons Salt 1-¾ Teaspoons Salt
4 Cups Whole wheat flour 4 Cups Whole wheat flour
3 Tablespoons Vital Wheat Glutin 3 Tablespoons Vital Wheat Glutin
3 Teaspoons Bread Machine Yeast 3 Teaspoons Bread Machine Yeast

Measure ingredients into bread pan in the order listed.
Insert bread pan securely into unit; close lid. Plug unit into wall outlet.
Select WHOLE WHEAT. Choose 1-½ pound loaf size and desired crust color. Press the START/STOP button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and carefully remove bread from bread pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)
Allow bread to cool on a wire rack until ready to server (at least 20 minutes).