WHOLE WHEAT BREAD RECIPE 3 c. milk or water 3 tbsp. oil or butter 1 tbsp. salt 1/2 c. honey 1/4 c. molasses 2 tbsp. active dry yeast 1/4 c. lukewarm water 6 1/2 to 7 c. whole wheat bread flour Combine milk, oil, salt, honey and molasses in saucepan. Heat and stir until blended; remove from heat and cool until lukewarm. Dissolve yeast in 1/4 cup lukewarm water. Pour liquids from saucepan into large bowl and add yeast. Stir in some of the flour, beating well to develop gluten. Also you may add at this time 1/4 cup of gluten flour to make a better bread and subtract same amount of whole wheat flour. Stir in remaining flour and turn onto a well-floured board. Knead thoroughly, until dough is smooth and elastic. Turn into oiled bowl, turning dough once to coat. Cover with damp cloth and let rise 1 hour (maybe less). Punch down, form into 2 loaves and place in well-greased bread tins; let rise, covered, 45 minutes. Bake at 375 degrees for 45 minutes, or until loaf sounds hollow when thumped.