Just FYI, here are two loaves baked in a bread machine that are identical except the loaf on the right was made using the yudane method in which you add boiling water to 20% of the flour first. You can see how much bigger the yudane loaf is. It's also much moister and softer, which is an improvement for whole wheat bread which tends to be dry and crumbly. Bread made with the yudane method also goes stale more slowly and makes fewer crumbs when you cut it, so win, win, win, win. Basic Whole Wheat Bread not using the yudane method (from the manual for the Cuisinart Compact Automatic Bread Maker) Ingredients • 169 g whole wheat flour • 106 g bread flour (all-purpose flour in the original recipe) • 180 g water • 12.5 g sugar • 11 g canola oil (14 g butter in original recipe, which I converted to 11 g oil and 3 g water) • 4.5 g salt • 5 g rapid-rise yeast (active dry in the original recipe) Method 1. Add water, oil, sugar, and salt to the bread pan. 2. Add both flours. 3.…