makes a 1 1/2-pound loaf

1 1/4 cup water [at least room temp., i.e.: 80F, up to 100F]
2 T soft margarine
2 T light brown sugar, packed
1 1/2 cup white whole wheat flour [spooned and leveled in measuring cup for dry ingredients]
1 1/2 cup bread flour [same as above]
4 t vital wheat gluten
3/4 cup of your favorite granola [I love Dreena Burton's Hemp-anola from Eat, Drink & Be Vegan]
1 t sea salt
1 1/2 t bread machine yeast

place ingredients in bread machine following manufacturer’s instructions. set on basic/white.
let cool on a rack.

or as bread rolls:

simply set bread machine on “Dough”. prepare baking sheet with parchment paper or Silpat. preheat oven to 375F once only 20 minutes are left on the machine.

punch down dough, divide into 6 equal parts. shape into balls.
bake for 22 minutes or until golden brown. you want the bottoms to sound hollow when tapped, and your instant-read thermometer to find them to be between 190F-200F in the center.

let cool on a rack. these taste best on the day they’re baked, but pop them into your toaster oven before eating the next day and they’ll be good as new.