Part Whole Wheat in the Bread Machine

Grind flour and let cool to room temperature in shallow pan. (Grinding: Vitamixer, high speed, 2 minutes.)
Water in plastic graduate is heated in microwave oven to 105 to 115 degrees. (45 seconds does it for me.)
Yeast is added and stirred in. Sits several minutes. Pour into bread machine.
Add flour and remaining ingredients and bake with regular cycle (Cycle 1).

All Trumps 50111 is not always bromated, depending on region. Ordinary bread flour may be used with perhaps slightly inferior results. See GMFlour for descriptions.
Case of Vitamixer: suggest to wash parts immediately. After shaking flour out, open inside of spigot (if fitted) with chopstick and shake out grain -- discard grain. Otherwise a bitch to clean.
Hard red spring wheat is expensive health food in many parts of the country. Sometimes it may be available, at the option of the manager, at Great Harvest franchise bakeries. Preserving and storing 50 or 60 pounds of wheat berries is easy, but not a subject of this piece. Storing 50 pounds of bread flour, in the sack it comes in, is not a problem.
This recipe is based on 65% "bakers hydration", i.e., 65 parts by weight of fluid for 100 parts of flour. Molasses is assumed to be fluid, though it is mostly solid, so the hydration is a bit lower than 65%. Flour and grain weighs differently depending on conditions. The dedicated breadmachiner will weigh and measure to one's own satisfaction. Items in parentheses above are given as suggestions for starting, being the way that I do it. The VitaMixer may grind more finely than other means. I have never tried WW flour from the store, nor otherwise ground.
Cans are great measures, and good for fetching flour and grain from sacks. Measures which measure to brim beat the heck out of the kind you have to pick up and level and peep into through the side, IMHO.

-- Dick Adams Oct. 2005, 1st revision