Whole Wheat Bread

I've tried a couple of recipes for whole wheat bread so far, and this one is my favorite. I've found it to work best if you use half and half of red and white wheat, or all white wheat.

Yield: 2 Loaves
Bake @ 350 Degrees for 30-35 minutes

Ingredients:

2 Cups Warm Water (110-115 degrees F)
2 Tablespoons Milk
4 Tablespoons Oil
4 Tablespoons Honey (or White Sugar)
4 Tablespoons Brown Sugar
2 Teaspoons Salt
6 Cups Whole Wheat Flour (I grind my own, but you can buy it at the store too)
6 Tablespoons Dough Enhancer (Could probably use Vital Wheat Gluten instead)
4 Teaspoons Instant Dry Yeast

Instructions:

1. Combine first 6 ingredients in a large mixing bowl; stir.

2. Add flour and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. (I let the Kitchen Aid mixer do this for me). Place dough in greased bowl turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes. (I warm the oven a bit and let it rise in there, at the moment our house isn't warm enough to facilitate good rising).

3. Punch dough down; knead for a few minutes until smooth and then form into two loaves. Place in greased loaf pans and cover. Let rise in a warm place until almost doubled in size, about 30 minutes. (don't let it rise too long or the resulting bread is hard to cut into good sandwich slices)

4. Bake at 350 degrees for 30-35 minutes. If loaves start browning too soon, lightly lay a piece of foil on top of the loaves to prevent too much darkening.

5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed. (I usually pop mine out immediately so I don't forget. I also keep my loaves in tupperware type things.)