Vegan Fresh Ground Whole Wheat Cranberry Nut Bread (goes great with Pumpkin Tofu Pudding)

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! Of course, if you or your family have gluten issues you can substitute a non gluten flour. Just experiment to see what works! 2 tsp SAF yeast 3 Cups fresh ground whole wheat flour (2 cups of kernels = 3 cups flour) 1 1/2 Tbs Tofu white drink mix 3 Tbs wheat gluten 2 Tbs extra virgin Olive oil 2 Tbs honey or agave syrup 1 Cup plus 5 Tbs water 1 Cup cranberries 1/2 cup chopped nuts (walnuts, pecans, almonds) Place the yeast into the Zozirushi bread pan. Grind the wheat kernels into flour and put 3 Cups of it into the bread pan. Add the sea salt, Tofu White Drink Mix, and gluten. Measure oil first, then then honey or agave into the bread pan. Add 1 cup plus 5 Tbs filtered or distilled water into the break maker. Put bread maker onto the "raisin" bread cycle, add cranberries and nuts when it beeps. Watch and listen to be sure there is enough water in the bread pan. Add more as needed. Bread dough should look smooth and soft. Dough should not clunk around in the bread pan or have hard ridges on it. Note: This is one of my favorite breads during the holidays. I paired it with the Tofu Pumpkin Pudding recipe that is on this site. Yummy!