Whole Wheat Bread
prep time 25 min (+ rising)
baking time 40 min.
Makes two loaves, 16 half inch slices per loaf.

2 pk (1/4 oz ea) Active Dry Yeast
1/2 C warm water (110 - 115 F)
1 1/2 C milk
1/4 C + 1 tbsp Butter
2 Tbsp sugar
1 Tbsp Salt
2 C whole wheat flour
3 - 4 C all purpose flour

Sprinkle yeast over warm water in large mixing bowl, let stand 10 minutes.

Meanwhile, heat milk and 1/4 cup butter, cut up, in saucepan until just
lukewarm.  Add to yeast mixture with sugar and salt.  Beat in wheat flour and 1
cup white flour at low spead.  Gradually stir in enough remaining white flour
until dough comes away from the sides of the bowl.

Knead dough on floured surface until smooth and elastic, 8 - 10 minutes, adding
only enough flour to keep dough from sticking (when poked with finger, dough
should spring back)  Place in greased bowl, turning to grease top.  Cover and
let rise in warm place until double in bulk, about 1 hour. (When poked, dough
should not spring bak)

Grease two 8 1/2 X 4 1/2 loaf pans.  Punch dough down.  On work surface, knead
dough 5 times.  Divide in half; roll each half into 12" X 9" rectangle and roll
up tightly from short end (jelly roll fashion).  Pinch seams to seal.  Place
seam side down in prepared pans.  Cover and let rise until double in bulk, 45
minutes.  Meanwhile, preheat oven to 400 F.  Bake for 35 to 40 minutes,  until
loaves sound hollow when tapped.  Remove from pans and let cool on wire rack. 
Brush tops with remaining 1 Tbsp butter.
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