Here is my latest recipe, still using the stand mixer and bread oven technique.
Rosemary Whole Wheat Bread
1 ½ C water (perhaps a bit more)
4 t rosemary oil or olive oil
2 ½ C bread flour
1 ½ C whole wheat flour
1 ½ t sugar
1 t salt
1 ¼ t bread-machine yeast
1 T rosemary
recipe heavily modified from Best Bread Machine Recipes
Let dough rise until double (about 2 hours) and then pop the bread hook back into the bowl. Knead for 4 minutes.
Turn oven on to 400-425 and put the empty bread-oven into the oven to preheat.
Let dough rise until double (about 20-40 minutes) and then put the dough into the hot bread-oven.
Bake for 20-30 minutes or until bread sounds hollow when thumped.