The following is the recipe I use for bread from a bread machine. It provides a reliable, nutty-tasting, half-white half-wholemeal bread.
270 ml of water (usually a drop or two more)
approximately 2 or 3 tablespoons of olive oil (not measured exactly)
1 teaspoon of salt
2 teaspoons of soft brown sugar
2 tablespoons of dried skimmed milk (Marvel, or similar)
30g of sunflower seeds, and 20g of sesame seeds
190g of strong white bread flour
190g of wholewheat flour
1 teaspoon of dried, fast-rising bread yeast
The mixture of flours above can be varied, or even replaced with 380g of Odlums' Strong Wholemeal flour.
Place the ingredients into the bread machine's baking tray. Start with the water and oil, and end with the yeast. Apart from that, the order of the dry ingredients matters little.
Unless the bread is to be baked immediately, ensure that the yeast does not come into contact with the liquid ingredients by sprinkling it atop the other dry ingredients.
The 30g of sunflower seeds and 20g of sesame seeds is a matter of taste. These provide a nutty flavour. However, there may be other seeds or nuts that work equally well. It is important, however, that the total weight of these ingredients is 50g. Were less or more than this amount used, the amounts of flour would have to be adjusted accordingly.
Use a wholemeal bread programme for a 2lb loaf. On my own machine, I also select an option for a "dark crust". Baking time - for me - is 3 hours 43 minutes, with three rises. I have used this recipe a couple of times on a "rapid" programme with a baking time of about 2 hours. The result was satisfactory, but the longer baking time yields a better bread.
For best results, allow the loaf to cool completely before eating. I prefer to bake the bread in the evening for the next morning. Baking the bread overnight on a timer doesn't provide sufficient time for the loaf to cool adequately before eating.
Good luck!