Thanks! I start the yeast activation with a small amount of sugar and warm water before adding the other ingredients and starting the bread machine. I made a loaf with just the "high-gluten" bread flour a few weeks ago and it was terrible! It did not have the chewyness I had hoped for, and it was really bland. This time I used 2 cups of whole wheat flour and one cup of the high-gluten stuff, and it came out really well! I also added about a tsp of vanilla flavor (didn't want to use the real vanilla extract; that stuff is too expensive :) ). I've read that of all the artificial flavors, vanilla is one that most closely matches the real thing (I guess they can make the "vanillin", or whatever the main flavor is from, easily.