Whole Wheat Bread

This bread recipe was adapted from my old, tattered Joy of Cooking - a well used, well loved hand-me-down from my mother's kitchen. I've used it for as long as I've been making bread, since childhood. It's undeniably one of the tastier breads I've made, and is absolutely wonderful fresh from the oven - perfect for dinner parties, fresh rolls, (and with an extra cup of flour, alligators).
It doesn't keep well though. It's great for French toast the morning after, or a bread pudding, but I've never found a way to keep in much after a day or two.

I've made it with all types of flour, but by far my favourite are Jeff's locally grown and milled flours. I love the flavour and the texture - often combining two different mills.

Combine, an allow yeast to become active:
1/2 CUP warm water
1 TBSP yeast


In a separate bowl combine:1 beaten egg
1/4 CUP melted butter
1 1/2 CUPS lukewarm water
1 CUP warmed milk
1 TSP salt
1/2 CUP sugar


Add:
7 CUPS whole wheat flour, 
with an extra cup for kneading. 

It's better when the dough is a bit sticky, light, and a little floppy (otherwise it can become a dense bread - which isn't bad to taste, just heavy). Keeping it lightly floured to handle, knead well, then place it in a lightly oiled bowl and covered with a cloth to rise (about 1 hour).

Knead again, shape, and allow to rise one more time (about 1/2 hour) before baking - 400F. (Time depends on shape.)

(I think the reason I don't have any photos of the finished product is because we were too busy eating it. ...)