100% Whole Wheat Bread
yeast, active dry
Dissolve yeast in ⅔ cup water while your milk is cooling.
Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed.
Knead about 5 minutes.
Let rise until doubled in bulk, about 1½ to 2 hours.
Knead down and shape into 6 loaves, let rise until doubled in pans.
Bake at 375℉ (190℃) F for 40 minutes.
Turn out on wire rack and let cool to cold before slicing, if you can.
NOTE: Raisins and/or walnuts can be added for a change.
Also this bread freezes well.