Whole Grain Bread

• 6 -10 ounces water
• 1/2 cup powdered milk
• 1 -2 egg (optional)
• 2 2 tablespoons oil or 2 tablespoons lard
• 1 tablespoon molasses
• 2 -8 tablespoons sugar
• 1 teaspoon salt
• 1 cup oats
• 2 cups whole wheat flour
• 1 cup white bread flour
• 1 tablespoon gluten, see note (optional)
• 1 (2 1/4 teaspoon) packet yeast

1. Put 4 oz (1/2C) water in bread pan. Add powdered milk and let it sink down into the water. Mix eggs with remaining water to total 6 oz, so that there is 10 oz (4 oz+6 oz) (1.25C) total of water and egg. Add other ingredients in order given and start the machine; powdered or fresh milk cycle makes no difference, at least with my machine.
2. I use WW bread flour if I can find it and eliminate the gluten; the website didn't allow WW bread flour as an ingredient.
3. And sometimes I use heavier flours such as rye and spelt, substituting up to one cup of the WW flour with them. With those flours and with regular WW flour I add 1T gluten to help the loaf rise.

water, powdered milk, egg, oil, molasses, sugar, salt, oats, whole wheat flour, white bread flour, gluten, yeast

Taken from www.food.com/recipe/whole-grain-bread-171593 (may not work)