The Encyclopedia of Creative Cooking: Basic Whole-Wheat Bread

• 3/4 c. Milk
• 1/4 c. Firmly Packed Brown Sugar
• 1 tbsp. Salt
• 1/3 c. Butter
• 1/3 c. Molasses
• 1 1/2 c. Lukewarm Water
• 2 Packages Yeast
• 6 c. Stone-Ground Whole-Wheat Flour
• 1 1/2 c. Flour
• Egg Wash

Scald milk in small saucepan. Add brown sugar, salt, butter, and molasses. Stir until dissolved; let stand until lukewarm. Pour water into warm, large mixing bowl. Sprinkle yeast over water; stir until dissolved. Pour in milk mixture, stirring constantly. Stir in 4 cups whole-wheat flour, 1 cup at a time, mixing until smooth. Stir in remaining whole-wheat flour. Sprinkle with part of regular flour. Turn dough onto floured surface. Knead in remaining flour about 10 minutes or until dough is smooth and elastic. Place dough into well buttered bowl; turn to grease top. Cover with towel; let rise in warm place 1 hour or until double in bulk. Turn dough onto lightly floured surface; divide in half. Shape into loaves. Place in 2 well-greased 9 x 5-inch loaf pans. Cover; let rise in a warm place about 1 hour or until double in bulk.

Bake at 400° for 10 minutes.

Brush with egg wash; bake 15 minutes.

Yields 2 (9x 5-inch) loaves.