KL, I started with the premixes (the Laucke ones) and we found a mixture of half-white/half-wholemeal got us the consistency we preferred. They do a grain one as well. The yeast comes in the pre-mix packs with directions as to the amount.
I bought a bread book, with heaps of different recipes and as soon as I upgrade the machine (a lot of our buttons are busted since DP took it apart, don't ask LOL) I'm going to give them a go.
I've recently started making it from scratch, it's a few extra ingredients and took a few tries to get the measurements I preferred right. You have to use a bakers' flour or a flour with a high protein level (above 13% is recommended by my bread recipe book) and that can be hard to find in the general supermarket. I actually found heaps of suitable flours at Thomax Dux, but it's a little pricier than using the Laucke mix. Good if you want to go organic or try new varieties/recipes though! GL - I love using the bread maker. I find it actually saves me time, because I'm not running up to the bakery/shop to buy bread any more.
I don't know much about bread making, but I do know that you always have to use WARM water when using yeast. The reason is ... *clears throat and yells in a creepy-crazy Dr Frankenstein way* "It's ALIIIVE!!" Sorry, I'm a bit crazy today! Basically, if you use cold water the yeast won't activate and if you use hot water, you can kill it. So warm water is the best (about body temp). Good Luck!
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Sorry, I'm a bit crazy today! 
Basically, if you use cold water the yeast won't activate and if you use hot water, you can kill it. So warm water is the best (about body temp). Good Luck!
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