4 cups any combination of flour (wheat, wheat pastry, oat, barley, white)
1 T vital wheat gluten for each cup of non-white flour (white flour has a high gluten content, all others are lower. Gluten helps with rising.)
1 cup any combination of grains (cracked wheat, oats, barley, triticale, bulgur wheat, etc.)
1/2 cup any combination of seeds/nuts (flax, poppy, sesame, sunflower, walnuts, pecans, etc.)
2 T fat (vegetable oil, olive oil, butter, etc)
2 T sweetener (honey, sugar, molasses)
1 1/2 - 2 cups water
2 T yeast (or one package)
3 T milk powder
2 t salt

For the flour, I just grind the wheat berries from the bulk food section in my Kitchen Aid grain mill attachment. I usually run it through twice on the finest setting for the flour, once on a medium setting for cracked wheat or oat/barley flour.

If you're using a bread maker, add the wet ingredients then everything else except the yeast, which goes in last. I usually start with 1 1/2 C water, then add more if it looks like it's not mixing very well. If you add too much and it gets sticky, just throw in some more flour. I've found that even on the "wheat" setting, I have to extend the rising time and take the loaf out and kind of reshape it or else I get a pretty funny - looking loaf. The first few times I made it, I just used the breadmaker to make the dough, then let it rise in a loaf pan until it looked like a loaf and baked it in the oven. I know - a breadmaker is supposed to do all this for you, but I haven't quite perfected this process yet.

If you're not using a breadmaker, proof the yeast in 1 1/2 C warm (not hot) water for 5 minutes, add it to all ingredients but 1 cup of the flour and mix it up. Knead for 20 minutes, adding flour until the dough isn't sticky. You may not use the whole cup, you may use more. Let it rise in a warm spot until double (about 2 hours). Pound it down, knead it a couple of times, and let it rise again until double (about 1 hour). Bake @ 350 for 45-55 minutes.

Once I experimented and found a recipe I liked, I mixed up several Ziploc bags with all the dry ingredients (except the yeast) needed for a loaf. Then I just have to throw in the water, honey, and yeast and I'm done.