The final form of the basic recipe: Whole wheat bread from a machine, with soaked flour.

(Other posts on soaked-flour recipes in the bread machine: 

•  an introduction and experiment #1 on keeping the yeast dry, 
•  experiment #2 (keeping the yeast dry with some of the dry ingredients), 
•   results of #2, 
•  experiment #3 (mix in the pan with only 1/2 tsp of yeast) and experiment #4 (soak the flour and liquid and add the rest later), 
•   the successful results of #3 and a consideration of how baking like this would fit into my schedule, 
•   results of #4, 
•   leaving out the sugar, 
•   the results of leaving out the sugar, 
•   the same bread with sugar but without gluten)

Results of the no-added-gluten bread with 3/4 tsp, rather than 1/2 tsp, of yeast:

Not quite perfection (the top is kind of gnarly), but the right amount of rise and a good texture.

Here it is soaking and rising in the pan before the machine came on:

So, to sum up, I started with a recipe for "buttermilk whole wheat bread" in the bread machine.  Here's how I adapted the recipe for soaking:

• Left out the added wheat gluten 
• Halved the yeast 
• Reserved the salt and added it to the top of the dough after mixing  

And here's the procedure I used with my bread machine:

• Added to the bread pan 1 and 1/2 cups whole milk soured with 1 and 1/2 Tbsp white vinegar; 2 Tbsp coconut oil; 3 cups whole wheat flour; 1 and 1/2 Tbsp sugar; 3/4 tsp bread machine yeast
• Locked the pan on the machine, set it on "quick bread," and allowed it to mix the dough.  Stopped the machine after the bread was mixed, when the machine entered the BAKE cycle. 
• Sprinkled 1 tsp salt on top of the dough. 
• Set the machine to "whole wheat" and set the timer such that the machine would not come on until the dough had rested and risen at least 8 hours in the pan. 

 The next thing I'll try to do is adapt my family's favorite recipes to this method.