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Mom's Whole Wheat Bread

Makes four 8.5-inch loaves

If you like to make bread by hand, you will love this recipe. If you are new to bread making, this is a great recipe to start with because it is just about foolproof. My mother made this for years, as well as her white bread, which is in the similar and related recipes. Since it makes four loaves, she stopped when there were not as many of us at home to eat it. However, extra bread can be frozen for several months and also make great gifts.


In a large bowl, stir yeast into warm water. Add honey, salt, oil, milk and enough of the flour to reach the kneading stage (takes about 9 cups or until the dough forms a ball). Use the remaining flour to sprinkle working surface and hands. Knead dough for 10-15 minutes. Place dough in greased bowl. Roll around to grease entire surface. Put pan of hot water in bottom of oven and put uncovered dough on rack above. Close door and turn on light. Let rise until doubled in bulk, about 60 to 90 minutes. (Dough can be covered and placed in a warm, draft-free area of the house. It might take a little longer to rise.)

When dough has doubled, knead lightly and divide into 4 portions. Cover; let rest 10 minutes. Shape into loaves and place in 4 greased 8.5-inch loaf pans. Cover, let rise until doubled.

To bake, preheat oven to 375° F. Brush lightly beaten egg on top of loaves. Bake for 50-60 minutes or until loaves sound hollow when tapped. Remove from pans and cool completely on racks before slicing.