Mix the dry ingredients (except the yeast) in a container, I use a dinner fork or whisk.
Put the kneading paddle in place in the mixing bowl.
Put the wet ingredients (water and butter) in the mixing bowl.
Put the dry mixture in the mixing bowl, on top of the wet ingredients.
Put the yeast on top so it doesn’t get wet immediately.
Plug the bread machine in, select the whole wheat setting, and start it.
Prepare two loaf pans.
After the machine’s final kneading cycle and the final rise, take the dough ball and cut it in two.
Turn them around on a board so they’re nicely shaped.
Cut shallow grooves and butter in the grooves to help rising.
If a big gas bubble forms between the dough and loaf pan then butter the loaf pan and lightly coat with corn meal. This will facilitate the gas’ escape and prevent large bubble-caves from forming between the loaf pan and dough.
Put the dough in the loaf pan.
Let the bread rise at room temperature for one half hour.
Turn the oven on to 375 degrees F.
Bake for 20 minutes.
Turn loaves around in the oven to brown them evenly.
Bake for 10 minutes.
Remove the loaves from the oven. Put the loaves on a cooling rack