I believe they have discontinued . You can still
bake them in conventional oven . High fiber whole grain is
available in health food stores . In Wisconsin there are many
stores which carry almost every grain across the world . I moved over
and need to find at my new place .

Kam

You don't need to give up on bread machines to bake good bread.
See http://sankey.ws/bread.html for recipes for Canadian
ingredients. You just need a bit more American flour to make
them work in the USA.

Black&Decker is what I use - it's worked fine for me for many years.

For whole wheat, use fresh-ground - even a day sitting around
seems to make a big difference. I grind my own and use it within
minutes, while it's still warm from grinding.

I use standard commercial hard wheat (Canadian), make sure it's
fully dry, and grind it as fine as I can. It comes out fairly
close to commercial flour, except for the outer bran which tends
to get squashed rather than cut. The proportions for garlic bread
on my web page (http://sankey.ws/bread.html), without the garlic,
are about right with the 'whole wheat' cycle on my machine, but
expect to adjust for your wheat - it's astonishing how much they
vary between countries.

My 'stone' is manmade, tungsten carbide I believe, and was
originally hand cranked. I added power myself and run it at about
half the speed of commercial powered grinders. The flour comes
out at about 35C, a lot cooler than commercial grinders.