Vegan Fresh Ground Whole Wheat Basil Onion Bread

This is just one of the many bread recipes I developed when I owned ECE Academy. We had about 80 children and served about 9 loaves of fresh ground whole wheat bread every day, made in my 3 Zojirushi bread machines. This is a 2 pound machine so be sure to adjust if you have a smaller machine. One of the reasons I loved my Zo's so much was the little pin that made the bread dough flip. I never had a mistake or bread that rose too quickly or too slowly. And, all of these recipes are kid tested. Oh, by the way, we did not serve butter with our bread, just the tasty bread! This bread recipe is the best smelling as it cooks! Every single person who came in when we were making this bread, wanted to stay until it was finished so they could have some! 2 tsp SAF yeast 2C whole wheat kernels (makes approximately 3 cups flour) 1 tsp sea salt 1 T Tofu White Drink Mix 3 T wheat gluten 1 heaping Tbs basil 1 heaping Tbs Shirley J's all purpose seasoning (onion flavor) 2 TBS extra virgin olive oil 1 Tbs honey or agave Place the yeast into the Zo bread pan. Grind the wheat kernels into flour and place 3 cups flour into the bread pan. Add the sea salt, Tofu White drink Mix, gluten, basil and Shirley J's. Measure oil first and then honey into the bread pan (this helps the honey to slide out easily). Add 1 cup plus 5 Tbs filtered water and put into bread maker. Put onto full cycle (on the Zo, it's the white bread cycle). Watch and listen to be sure there is enough water in the mix. The mix should look soft and not jerk around in the the bread pan.