Whole
Wheat
Bread
2
tbsp
white
sugar
1
tbsp
active
dry
yeast
3/4
cup
warm
water
1/4
cup
milk
1
tbsp
vegetable
oil
1
cup
whole
wheat
flour
2
cups
all-purpose
flour
1
tsp
salt
1
egg,
beaten
In
a
small
mixing
bowl,
dissolve
the
sugar
and
yeast
in
warm
water.
Let
stand
until
creamy,
about
10
minutes.
In
a
large
mixing
bowl,
combine
the
yeast
mixture
with
the
milk,
vegetable
oil,
whole
wheat
flour,
1
cup
of
the
all-purpose
flour
and
the
salt;
beat
well.
Add
the
remaining
flour,
1/2
cup
at
a
time,
stirring
well
after
each
addition.
When
the
dough
has
pulled
together,
turn
it
out
onto
a
lightly
floured
surface
and
knead
until
smooth
and
elastic,
about
10
minutes.
Oil
a
large
bowl,
place
the
dough
in
the
bowl
and
turn
to
coat
with
oil.
Cover
with
a
damp
cloth
and
let
rise
in
a
warm
place
until
doubled
in
volume,
about
1
hour.
Grease
two
8x4
inch
bread
pans.
Deflate
the
dough
and
turn
it
out
onto
a
lightly
floured
surface.
Divide
the
dough
into
two
equal
pieces
and
form
into
loaves.
Place
the
loaves
into
the
pans.
Cover
with
a
damp
cloth
and
let
rise
until
doubled
in
volume,
about
40
minutes.
Meanwhile,
preheat
oven
to
400
degrees
F
(200
degrees
C).
Brush
the
risen
loafs
with
lightly
beaten
egg.
Bake
at
400
degrees
F
(200
degrees
C)
for
30
minutes,
or
until
the
bottom
of
the
loaf
sounds
hollow
when
tapped.
Submitted By (Miki)
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