A fabulous recipe, thank you! I added a couple of teaspoons of vital wheat gluten, and needed more water than stated... I just kept adding it until the dough looked about right. I used the dough setting only, removing the dough at the beep, then putting it in a bread tin which was covered and left in a warm place for 35/40 minutes till doubled in size. It was then cooked in the oven at 375°F for 25 minutes. The best wholewheat bread ever!!