The easiest way to measure and warm your liquid ingredients is to use a 2-cup Pyrex liquid measuring cup, fill with water to the 1-1/2 cup mark, honey up to the 1-3/4 cup mark, then oil up a little over the top of the 2-cup mark. Microwave on high for 1 minute and stir. Pour into your bread machine pan.

Crack in the egg, if using (be sure to note the note below) and then add all the dry ingredients. Start machine and watch for the first few minutes of kneading to be sure that the dough is the right consistency, neither too dry nor too moist. If dough is not clearing the bottom of the pan and forming a cohesive dough, add more flour a tablespoon at a time until it does. Ditto for adding water if it's too dry, but that probably won't happen with this recipe.

Put the dough through the appropriate cycle. If your machine has a "whole-wheat" setting, use that. Sue Becker gives settings for programmable machines. Let finished bread sit for a few minutes before you attempt to remove it from the pan. Let cool completely before slicing.