It took me many trials and many adjustments to develop this recipe for a nicely rising whole grain bread. Note: The amounts may look over obsessive in their precision, but they are just the amounts I somehow ended up with over many trial loaves. They probably don't need to be all that exact.
Dry Ingredients Liquid Ingredients
78g King Arthur organic whole wheat flour 322g water
(not stone ground) 29g clover honey (or other mild
79g organic whole amaranth flour 1/2 Tbsp extra virgin organic olive oil,
(not stone ground) first cold press
79g organic whole quinoa flour (not stone ground)
79g organic whole buckwheat flour (not stone ground)
70g Bob's Red Mill vital wheat gluten flour
23g King Arthur Baker's Special Dry Milk (a nonfat non-instant dry milk)
7.7g salt (not sea salt)
6.1g Fleischmann's bread machine yeast
1. The wheat, amaranth, quinoa, and buckwheat should add to 315g — measure these without rezeroing the scale: 78g, 157g, 236g, and finally 315g.
2. For baking the bread: In my Zojirushi BBCC-X20 bread machine I used the Home Made baking course in Memory 1, which I set to the following numbers of minutes: Preheat 30, Knead 23, and Rise1 45. Then I transferred the loaf to a 8 1/2" x 4 1/2" loaf pan and did a final rise in the bread machine for about 44 minutes (a "Rise2" so the surrounding temperature would be 82.4 degrees F).
3. Put the loaf into an oven preheated to 425 degrees F and immediately lower the temperature to 400 degrees F. After 9 minutes lower the temperature to 350 degrees F. Tent the loaf after 19 minutes and continue baking until the internal temperature of the loaf is 201 degrees F (94 degrees C). The total baking time should be about 34 minutes.
4. Makes about a 1 1/2 pound loaf.