Thank you for this recipe. I made it today by following the recipe making the dough in my Zo and then baking in the oven. Came out very well. I am in the quest for a perfect sustainable whole wheat recipe (simple ingredients) like this one, to make regularly in my ABM (Zo) that I have recently invested in. I have been okay with getting the bread to rise and all, but the bottom crust is always tough (unlike the oven baked one). Am I doing something wrong with my Zo? Should I be taking the bread out earlier? Any suggestions welcome. Bread Machines heat up differently. This explains the differences between machine baked and oven baked loaves. For that thin bottom crust, you'll really need to use your oven. Frank @ KAF.

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