This bread turned out great for me! I didn't have the nonfat dry milk, so I substituted buttermilk for 3/4 c. of the water. Also, I reversed the measurements of the bread flour (I used Gold Medal Better for Bread) and whole wheat, so it only had 1 c. of the white flour. I used the whole wheat setting, and light crust, and it was perfect! The texture was moist and elastic, just the way I like my bread. I will be making this again!

Reviewed On: Feb. 25, 2008