Put all ingredients in the bread machine, in the order listed, or in the order recommended by your bread machine model
Run the dough cycle.
When the dough is finished, shape it into a loaf and place in a greased 8 ½ x 4 ½ inch pan, OR shape into rolls/buns and place them on a greased cookie sheet.
Cover and let rise in a warm place for 30-40 minutes.
While dough is rising, preheat oven to 350ºF.
When the oven is preheated, bake bread for 30 minutes for bread (cover bread with foil after 15 min. to prevent over-browning), or 11-13 minutes for rolls.
Let the bread sit for 10 minutes after coming out of the oven, then remove the bread from the pan and cool on a wire rack.
Store in sealed bags at room temperature, or freeze for later.
Notes
OIL: You may use any type of oil for this recipe, however, we highly recommend that you use coconut oil. I have made this recipe hundreds of times over the years, and the coconut oil absolutely does make a difference (especially if you are using all whole wheat flour). It makes the bread soft and light. I used to use various dough conditioners (wheat gluten, citric acid, etc), but found I didn’t need them anymore once I started using the coconut oil.FLOUR: Store-bought whole wheat flour tends to be denser and not rise as much as freshly ground wheat flour. If you use store-bought wheat flour, I recommend doing one cup white or bread flour (or more) to two cups whole wheat for a better finished product. Another option is to add a couple of tablespoons of vital wheat gluten to the dough.If you have a 2-lb bread machine, you can make a double batch of this dough. Just be sure to bake it in the oven (not the bread machine) as the instructions state.