Wheat Germ and Honey Bread

1 package yeast
1 cup whole-wheat flour
2 cups bread flour
1 tablespoon wheat germ
1 tablespoon vital gluten
1/2 teaspoon salt
2 tablespoons honey
1 tablespoon margarine
1 cup buttermilk
1/4 cup water -- *see note
 

* This recipe is for an automatic breadmaker. Your breadmaker may require a little less liquid. Start with only 1/8 cup water instead of the 1/4 cup listed in the recipe. Check the dough ball while it is kneading and add more liquid, one teaspoon at a time, if necessary. Put ingredients into your breadmaker according to manufacturer's directions. In a Zojirushi, the liquid ingredients should be put in first, followed by the dry ingredients, with the yeast to be added last. To make a softer crust, put the finished loaf of bread into a plastic bag while still warm.

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