How we achieved the perfect whole wheat loaf

After considerable trial and error we produced a perfect loaf of whole wheat bread.  Previous iterations experienced fallen tops or were short and heavy.  Here is the recipe:

Add to the baking pan of Zojirushi (model BBCC-S15 which has capacity of 1 loaf of approximately 1.0 to 1.5 lbs with height 6″ to 8″):

• 1.5 cups warm water (not too hot);
• 1/3 cup pure canola oil including a dash of olive oil;
• 1/3 cup raw honey;
• 2 tsp salt;
• 1 free range egg;
• 2 tbs lecithin;
• 1 tbs gluten (the original recipe called for 1 tsp but increased to 1 tbs);
• 1 tbs yeast

Stir and let sit for 5 minutes, then:

• 4.5 cups freshly ground hard red whole wheat (organic);
• 1/2 cup flax seed (ground in coffee blender);
• 1/2 cup sunflower seed (not ground);
• 1/5 cup millet seed (not ground);

Mix whole wheat flour and other ingredients with spatula and then  insert baking pan in Zojirushi and then with the custom home made memory option follow this timetable:

• preheat (time determined by machine);
• Knead 1 for  10 minutes;
• Rest – 5 minutes;
• Knead 2 for  10 minutes;
• Rise 1 for  45 minutes;
• Stir down – done by machine automatically;
• Rise 2 for 25 minutes;
• Bake – 45 minutes;
• Cool – 10 minutes.

The whole wheat loaf looked and tasted great throughout.  I followed the recipe carefully using knife leveled teaspoon and tablespoon quantities.  I think the water, salt, yeast and gluten are critical quantities and I measured them extra carefully.  Also warm, not hot water, and allowing the yeast to brew for 5 minutes were, I think, important.  The chicken particularly delight in left over scraps of the whole wheat bread.