whole wheat bread

yields 2 loaves

Prep time: 20 minutes active time 

plus 3 hours to proof. 

cooking time : 25-35 minutes. 

1/4 cup warm water

1 tsp brown sugar

2 pkgs (4 1/2 tsp) active dry yeast

1 cup milk

3/4 cup warm water 

1/8-1/4 cup honey

1/8-1/4 cup unsulphured molasses  or 3/4 cup brown sugar

1/4 cup melted butter or oil

1 egg

1tbsp lemon juice

1 cup grains ( oats, bran, flax...)

2 tsp salt

5 1/2 cup whole wheat flour

1. Proof Yeast: Mix sugar and yeast in a bowl. pour warm water over and allow to rest for 10 minutes

2. in a large bowl, mix milk, water, honey molasses,oil. egg and lemon juice. 

3. add yeast mix to molasses mix and stir to combine. Add 2 1/2 cups of the flower , the grains. Stir and rest for 20 minutes. 

4. In a small bowl combine remaining flour and salt. Stir into dough. On a floured surface, knead 10-15 minutes or until smooth and elastic. You may need to add additional flour as you go to keep from it sticking. 

5. put dough into a greased bowl, cover with damp cloth and let rise for one hour in a warm place. 

6. Punch dough and allow to stand for 20 minutes.

7. Remove from bowl, cut into tow. shape into loaves. place in greased loaf pans and cover with damp cloth. Allow to rise until doubled in size. ( approximately 1 1/2 hours)

8. Bake at 375 F  for 25-35 minutes or until bread is golden brown.