Whole Wheat Bread

• 2 Tablespoons Butter
• 2 cups Buttermilk
• 2 cups Bread Flour
• 2 cups Whole Wheat Flour
• 1/4 cups Milled Flax Seed
• 2 Tablespoons Sugar
• 2 Tablespoons Gluten
• 1 teaspoon Sea Salt
• 2-1/4 teaspoons Yeast

1. Place milk and butter in a microwave-safe container (I use a Pyrex measuring cup) and microwave for 30-45 seconds. The milk will be warm and the butter almost melted.
2. Put ingredients into your bread machine in the order recommended by manufacturer. I put milk and butter in first and then the dry ingredients. Program machine for "dough" cycle. After it's done (my machine takes an hour and a half), remove the dough and divide in half. Knead and form into 2 loaves.
3. Grease 2 bread pans. Place loaves in pans. Spray tops of loaves with Pam. Cover loosely with plastic wrap. Allow loaves to rise in a warm spot for about an hour or until double in size. This goes a little faster on warm humid days and takes a little longer on those cold winter days.
4. Preheat oven to 350 degrees. Bake loaves for 25-30 minutes. Cool in the pan for 10 minutes and then remove and cool completely.
5. I have also baked this bread in my machine on the "basic" cycle. The loaf is not as pretty but it still tastes great. Enjoy!

butter, buttermilk, bread flour, whole wheat flour, ubc, sugar, gluten, salt, yeast

Taken from tastykitchen.com/recipes/breads/whole-wheat-bread-2/ (may not work)