Whole Wheat Loaf Bread
(El Paso County 4H)

3 cups unsifted whole wheat flour
1 1/2 tsp. sugar
1 tsp. salt
1/2 pk. yeast
1 cup water
1 cup milk
1 1/2 tsp. margarine

In large bowl, mix whole wheat flour, sugar, salt and yeast. Combine water, milk and margarine in sauce pan. Heat over low setting until warm. (Margarine doesn't need to melt.) Add to dry ingredients and beat two minutes at medium speed in electric mixer. Turn out on lightly floured board. Knead until smooth and elastic. Place in greased bowl. Cover; let rise in warm place free from draft until doubled in bulk, which will take about 1 hour. Punch dough down; put onto lightly floured board. Cover; let rise 15 minutes. Put dough into greased bread pan and shape into loaf (8 1/2 x 4 1/2 x 2 1/2). Cover; let rise in warm place until doubled in bulk, about 1 hour. Bake in hot oven (400 degrees) about 25 to 30 minutes or until done. Remove from pan and cool on wire rack for about 20 minutes.
Yield: one loaf.