We got a breadmaker last year. The recipes with it were complete rubbish, so I experimented until I got something which worked. Herewith, my "ideal" wholemeal loaf. Note that all cups are US size - the breadmaker came with a "standard" size cup and I've just adapted their recipe until it worked. Also note that ingredients are in the order they should be added.

2 cups water
10ml salt
15ml dark brown sugar
15ml olive oil
10ml sesame seeds
10ml poppy seeds
20ml brown linseeds
20ml sunflower seeds
1 cup strong white flour
5 cups strong wholemeal flour
20ml wheatbran
3.75ml (3/4 tsp) dried yeast

Put this *twice* through the "dough" setting on your breadmaker. Ours does two mixes on that setting, but that doesn't seem to be enough - two goes round gives a much better texture. Split into two loaves and put in loaf tins (wipe an oiled bit of kitchen roll around the tins to stop it sticking). Leave to rise in a warm place for 40 mins or so. Then bake for 35 mins at 190 deg C (fan oven - YMMV on regular ovens).

Hint: Warm the oven slightly and put the loaves in there to rise. Then you don't have to move them from elsewhere to bake them, so there's no chance of them deflating.

The sunflower seeds and wheatbran are a major part of the stronger taste. Strangely, the linseeds don't make a difference to the taste, but they have a big effect on the texture - I don't know how, but it seems to work.

Graham.