Anonymous wrote:http://www.kingarthurflour.com/recipes/100-whole-wheat-sandwich-bread-recipe

That's from King Arthur Flour, mix in machine but bake in oven. I have made a similar one from their cookbook and it's very good.

Also check out KAF Whole Grain Baking book; Beatrice Ojakangas Whole Grain Baking by Machine or Hand (may not be exact title but close); and the Laurel's Kitchen Bread Book, which has a few machine recipes and tons of technique. Finally, More Bread Machine Magic has some decent whole grain recipes.

The above KAF recipe is great for a soft whole wheat bread!

Anonymous wrote:

Anonymous wrote:You have to add extra gluten when you make whole wheat

This is what I do, our whole wheat is nice and soft

Yup. My recipe is from the Man's Guide to Bread Machine Baking - it's surprisingly good.

http://www.kingarthurflour.com/recipes/100-whole-wheat-sandwich-bread-recipe

That's from King Arthur Flour, mix in machine but bake in oven. I have made a similar one from their cookbook and it's very good.

Also check out KAF Whole Grain Baking book; Beatrice Ojakangas Whole Grain Baking by Machine or Hand (may not be exact title but close); and the Laurel's Kitchen Bread Book, which has a few machine recipes and tons of technique. Finally, More Bread Machine Magic has some decent whole grain recipes.

Anonymous wrote:You have to add extra gluten when you make whole wheat

This is what I do, our whole wheat is nice and soft

I am a fan of using my bread maker to knead and make the dough and then bake it in my oven so I don't get that weird bread machine loaf. I have had success with breads that way...

You have to add extra gluten when you make whole wheat

My bread machne has a recipe for whole wheat bread that uses 1/2 white unbleached and 1/2 whole wheat flour. It also calls for addition of gluten, which helps the bread avoid collapse during baking process.

I'd google bread machine recipes. You're bound to find something.

Whole wheat bread will always be fairly dense. The closer to all whole wheat the denser.

I don't have a bread machine, but bake bread about every other day. I use the "no-knead" method that Mark Bittman and Jim Lahey made famous. You mix the ingredients, let sit for 12-24 hours, then do a short second rise, then bake in a preheated cast iron dutch oven. The bread is fabulous. Using all white flour is amazing, but the bread is still very good to me using 2 parts whole wheat to 1 part white. You can also easily add stuff like raisins and walnuts or olives.

http://www.nytimes.com/2006/11/08/dining/08mini.html?pagewanted=all&_r=0

I make a very nice French bread with my machine, but I would like my family to have more whole wheat. Does anybody know a good recipe, where the bread is still spongy? If not 100% whole wheAt, part of it.
My whole wheat breads are too dense for our taste.