Whole Wheat Bread

- makes 2 loaves
- "cold" rise recipe

5 3/4 - 6 1/4 cups white flour
2 cups whole wheat flour
3 tbsp sugar
1 tbsp salt
2 packages Hodgson Mills yeast
2 cups milk
3/4 cup water
1/2 stick butter

Combine flours*. 
In another large bowl, thoroughly mix 2 1/2 cups flour mixture, sugar, 
salt and undissolved yeast.

Combine milk, water and butter in a saucepan. 
Heat over low heat until liquids are very warm (120-130 degrees F). 
Butter does not need to melt

Gradually add liquid mixture to dry ingredients and beat 2 minutes at 
medium speed of electric mixer, scraping bowl occasionally.

Add 1 cup flour mixture.  
Beat at high speed 2 minutes, scraping bo9wl occasionally.

Stir in enough additional flour mixture to make a stiff dough.

Turn  out onto lightly floured board and knead until smooth and elastic, 
about 8 to 10 minutes.

Cover loosely with plastic wrap, then a towel.  Let rest 20 minutes.

Divide dough in half.  Roll each half to a 14 X 9-inch rectangle.  
Shape into loaves.

Place in 2 greased 9 X 5 X 3-inch loaf pans and cover loosely with plastic wrap. 
Refrigerate 2 to 24 hours.

When ready to bake, remove from fridge.  
Uncover dough carefully and let stand 10 minutes.

Puncture any gas bubbles which may have formed with a greased toothpick.

Bake at 400 degrees F about 40 minutes or until done 
(tapped bread will have a hollow sound).

Remove from pans and cool on wire racks.

*Adjust ratio of white:wheat flour to taste.