Here are two recipes for whole wheat breads that are made in the ABM and are not dense. Truly! They are both excellent loaves. You will love them:

Fluffy Whole Wheat Loaf
Recipe By : June, ABMtalk

3 3/4 cups whole wheat flour
2 tbsp vital wheat gluten
2 tbsp dry milk powder
1 1/2 tsp salt
1 3/4 cups water
2 tbsp oil
2 tbsp honey
2 tsp breadmachine yeast

Place ingredients in machine according to manufacturer directions.

Basic Trashy Whole Wheat Bread - Jana's
Recipe By : Jana - ABMtalk

8 teaspoons Lemon Juice
2/3 cup Buttermilk
1 large Egg
2 tablespoons Oil (I use Butter or Olive Oil)
3 tablespoons Honey
1/2 cup Old Fashion Oatmeal
1 teaspoon Salt
2 cups Stone Buhr Whole Wheat (13.5% protein)
4 tablespoons Vital Wheat Gluten
1 1/2 teaspoons SAF Instant Yeast

To bake: place ingredients in machine according to manufacturer directions. Set for whole wheat cycle, light crust.

NOTES : Jana's notes:I bake it in my convection oven at 325F for about 35 minutes ( I always check it with my instant read thermometer.)

The Lemon Juice/Buttermilk/Egg combination is what makes it a very light trashy bread. I like the bit of texture that the oatmeal gives it. When I make this for others, I use a teaspoon of salt but make no changes in the yeast measurement. It doesn't seem to affect the rise of the dough. After baking, you cannot tell the difference between the loaf with salt and the one without.

I frequently sub 1 cup Semolina Flour for 1 cup of the Whole Wheat. I can't describe the flavor that the Semolina adds BUT it makes great bread!!

The last time I made this, along with the semolina flour, I added a 1/4 cup flax seeds and 1/4 cup sesame seeds. Makes wonderful sandwiches.

I used to use 1 tablespoon VWG (vital wheat gluten) per cup of flour but found that the sides of my loaves sometimes weakened as they cooled. I started using 2 tablespoons VWG per cup of flour.

RisaG