After measuring all other ingredients, measure and add water to the bread pan, then measure and add molasses. Add whole wheat, smoothing it even, and then add white flour, smoothing it out as well. Cut butter into 4 pieces and place in 4 corners (NOT touching pan). Add in vitamin C, salt, ginger and lecithin. Next add in dry milk and gluten. Finally, add yeast on top of that, making sure not to let it touch the butter or the sides of the pan. Make sure “Basic Wheat” setting is used on the machine and press “Start”.
Notes: When adding ingredients, try to spread them around evenly so they have a better chance at mixing evenly in the dough. About 3-5 minutes into mixing, scrape any ingredients from the sides of the pan into the dough ball using a rubber spatula. This allows all of the ingredients to mix in as early as possible. Also, on rare occasion you might see one of the pieces of butter stuck high up on the side, not being mixed.
When bread is finished, allow it to cool on a bread rack for one hour before bagging. If cutting into two halves, cool for one hour, bag, then allow it to cool for several more hours before cutting and re-bagging. This will help to keep the bread moist.