Classic Whole Wheat Bread Recipe

In a small mixing bowl dissolve the sugar and yeast in warm water. Let stand until creamy about 10 minutes.

In a large mixing bowl combine the yeast mixture with the milk vegetable oil whole wheat flour 1 cup of the all-purpose flour and the salt; beat well. Add the remaining flour 1/2 cup at a time stirring well after each addition. When the dough has pulled together turn it out onto a lightly floured surface and knead until smooth and elastic about 10 minutes. Oil a large bowl place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume about 1 hour.

Grease two 8x4 inch bread pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume about 40 minutes. Meanwhile preheat oven to 400 degrees F (200 degrees C).

Brush the risen loafs with lightly beaten egg. Bake at 400 degrees F (200 degrees C) for 30 minutes or until the bottom of the loaf sounds hollow when tapped.