PERFECT PECAN BREAD

Ingredients:

1 scant Tbls. yeast (or one packet)
2 1/2 cups freshly ground whole wheat flour (hard white wheat berries), regular grind
1 cup freshly ground whole wheat flour (hard white wheat berries), ground slightly gritty
½ cup freshly ground (not flaked) oat flour, from whole oat groats
1 Tbls. Vital Wheat gluten
2 Tbls. honey
1 tsp. Real or Celtic Sea Salt
1 Tbls. olive oil
1 egg (room temp)
1-1/2 cup warm distilled water - approx. 115 degrees
½ cup large pecan pieces, not crumbs (pecans will break down in the machine),

add these at proper time for "extras."

How to:

Follow bread machine "loading" instructions or manual (the old-fashioned way) bread instructions.

If using a bread machine, adjust ingredients to amount of flour & liquid required by your machine. Keep whole wheat regular grind as the "most" flour in the recipe.

To bake bread in over after mixing in bread machine:

Use the "dough" cycle for designing your own dough into rolls, flatbread, French bread, etc. Or take the dough out of the machine before it begins to bake.

Allow the formed bread dough to rise covered for 45 to 55 minutes in a slightly warm oven. If oven has a pilot light, it will be warm enough. Otherwise, heat oven at 350 degrees for 30 seconds. Remember to turn it off!!! Keep door closed while bread is rising.

Bake in an oven for 32 minutes at 350 degrees. Do NOT pre-heat oven! Cool bread on wire rack. May be eaten after 15 minutes cooling time. Room-temperature bread should be wrapped in plastic wrap and eaten that day, refrigerated or frozen.