After reading a lot of posts regarding bread made with vital wheat flour, I decided to give this a try. I just let my bread maker go through the knead process once. I think my machine was over-working the gluten. Took the dough out and gently shaped it and put in an oiled pan to rise. After doubled, baked in a 350 degree oven for 35 minutes. This made a beautiful shaped, browned loaf. And the taste is marvelous. Just like a good wheat bread.

I think the keys were not overworking the dough and only one rise. I use SAF instant yeast and I cut it back to one teaspoon.

Finally! Thanks