Wheat Bread (Emlyn)

1 package dry yeast
1/2 cup warm water
2 cups whole wheat flour
3 3/4 cups white flour
3/4 tablespoon salt
3 oz powdered milk (scant 1/2 cup)
1 egg beaten
1/4 cup canola oil
1/4 cup honey
1 1/4 cup warm water

Put about 2 teaspoons sugar in bowl. Add the 1/2 cup warm water and sprinkle yeast on top. Set aside to dissolve.

In mixer bowl combine dry ingredients. Make a crater in center and pour in yeast mixture, egg, oil, honey, and the 1 1/4 cups water. Mix on #1 speed until blended, then turn to #2 speed and mix for 10 minutes. Dough should clean sides of bowl. If it's too sticky add flour a tablespoon at a time. Dough can stick to bottom of bowl.

Remove bowl and cover with sprayed saran wrap. Let rise until double in bulk. (About 1 hour.)

Turn dough out onto lightly floured surface. Knead a few times then divide into 2 equal pieces. Form into loaves and place in greased pans. Cover and let rise until 1 inch or so above top of pans. (About 1 hour.)

Bake at 400 degrees for 20 minutes. Reduce heat to 325 and bake 15 minutes more. Remove to rack. Spread butter on top.

(I use 4 3/4 cups white flour and 1 cup wheat flour.)