Classic Whole Wheat Bread
The use of both all-purpose and whole wheat flour and two rising times for two small loaves of traditional wheat bread makes this recipe truly classic.
Warm water is used to dissolve the sugar and yeast in a small mixing bowl.
Allow to stand for 10 minutes or until creamy.
Mix the yeast mixture thoroughly with the milk, vegetable oil, whole wheat flour, 1 cup of all-purpose flour, and salt in a large mixing bowl.
Stir well after each addition as you add the remaining flour, half a cup at a time.
When the dough comes together, turn it out onto a surface that has been lightly dusted with flour and knead it for 10 minutes, or until it is smooth and elastic.
Oil a sizable bowl, add the dough, and turn to coat in oil.
Cover with a damp cloth and let rise in a warm location for about an hour, or until it has doubled in volume.