1 cup plus 1 tablespoon nondairy milk (I use almond milk or homemade oat milk)
3 tablespoons olive oil
3 tablespoons real maple syrup or agave
1 tablespoon molasses
1-1/2 cups whole wheat flour
1-1/2 cups unbleached bread flour
1 tablespoon active baking yeast
1 tablespoon nutritional yeast
1 teaspoon salt
1. Heat nondairy milk slightly in microwave or on stovetop. It should be just a little bit past lukewarm, but not hot enough to burn you if you touch it (around 100 degrees F).
2. Add all ingredients to bread machine, in the order recommended by the manufacturer. Set machine for whole wheat cycle, choose crust preference (I use 'light' on this recipe), and hit start. Come back when it beeps, and enjoy!
[u]Production tips[/u]:a. Measure flour by pouring or spooning it into measuring cup(s), rather than scooping it from the bag-- otherwise it's easy to use too much, resulting in overly dense bread. b. You can also use a bit heavier or lighter wheat-to-white flour ratio, but use at least 1 cup of white/ bread flour or the texture will be much more dense.c. You can use any combination of syrup & flours, just keep the wet/ dry proportions the same; the maple/ molasses combo given above is the tastiest to me, but you can use all agave/ all maple/ etc. d. Cover with a towel while bread cools on a rack, to keep it from drying out, and refrigerate or freeze after 3 to 4 days (if there's still any left!).
Source of recipe: I started with several traditional/ by-hand bread recipes, & combined/ tweaked/ modified as needed for bread-machine success & best texture for sandwiches (light & fluffyish, yet sturdy enough for spreading peanut butter & such), as well as flavor... after exhaustive R & D, I think it's finally ready to publish. :-)