I don't like a sour white bread, so a longer rise with less yeast is Ok. Julia Childs "Best Chefs" series made a bread which looked like this one, raised in a basket, filled with olives. Very slow rise. Crusty and fluffy inside. However this one is soft inside, and somewhat dense, like a bagel. A Montreal Bagel.

I now use my Cuisinart(extra large), with the regular knife blade. It's tricky, but once you find the correct consistency, it only takes 1-2 minutes to knead the dough. Over heating the dough can occur if left to knead much longer.

I haven't tried it with whole grains. Mostly to make the softer doughs, egg bread ( Challah ), pizza, french bread, potato/corn meal. The advantages are that if I'm having a pizza party I can whip up tons of dough in a few minutes or make a party/dip loaf.

I've also taken to producing huge crusty loaves with raggety tops. I smear

the insides with some oil, cover with loose plastic wrap and close machine.

Hitting the pulse switch to punch it down.

The dough rises in the food processor, blade and all. Then dump the rough mass onto corn meal, or sesame seeds. Gently remove blade from top of mass. Pinch together the top here and there. Spray with water or dust with flour, bake at 450 F for 30 min. Reduce to 350 for 20 min. Or until it 'clunks'.

450 F yield: 2/4x8 loaves (appx) 1/ 15x7"loaf

Juliet Nalven, Eugene Oregon