Yogurt Bread

1 cup plain, unsweetened, non-fat yogurt, warmed to about body temperature
1 egg
2 T canola oil
2 T honey
1 T lecithin
3 cups whole wheat bread flour
(2T vital wheat gluten)
1 1/2 t. salt
2 t. yeast


Put the ingredients in the pan in the order listed, making a well for the yeast, and tapping the pan to settle everything. Use the whole wheat and light crust settings on your machine. The dough will be a little sticky. Check it when the thing beeps at you partway through the knead/rise phase (when you'd normally add nuts, etc.) and add more flour, 1 tablespoon at a time, if the ball of dough isn't holding it's shape. Remove it from the machine promptly when its finished. Make sure you cool it for half an hour on a rack before you cut it, this one will be sticky before it cools