Whole wheat bread in the bread machine

This recipe comes directly from the recipe book that came with my bread machine, I use the recipe often. My bread machine is a Sunbeam brand and you may have to tweak the recipe a bit based on the settings/size of yours but not too much. (Mia! Get! A bread machine!)

Something to note on this recipe is that it's very touchy, as whole wheat recipes tend to be. If conditions aren't right the bread may not rise as well as it should. It'll be edible, just more...uh...like a brick? Ha. It's best to make it on a dry day rather than a humid day and sometimes it's a good idea to add a touch more water than the recipe calls for. As far as yeast make sure you keep your yeast in the fridge sealed REALLY well in the jar. That's key especially for wheat/heavy flour breads.

1 C + 2 T water (75-85 degrees)
1 T + 1 1/2 t butter/margarine, softened
1/4 C firmly packed light brown sugar
1 1/4 tsp salt
3 1/2 C whole wheat flour *
2 1/4 tsp bread machine yeast

Place ingredients in the pain in this order: water, butter, sugar, salt, and flour. Make an indentation w/your finger on one side of the flour. Add the yeast to the dent, making sure it doesn't come into contact w/liquid ingredients. Insert pan into breadmaker and close lid. Choose the "whole wheat" setting on your bread machine, choose 1.5 lb loaf size (if yours has this setting) and also choose crust color (also if yours has this setting). Press the start button and VOILAAAAAAA you will have real whole wheat bread in about 3 1/2 hours!

*As I've stated before I always, always use King Arthur flours, especially for whole wheat (they also have white wheat which is whole wheat but they...do something to it?) KA flour is really fine and MUCH easier to rise than some of the other whole wheat flours.