Whole Wheat Bread - cooking recipe

Ingredients

5 1/2 to 6 c. unsifted all-purpose flour
3 Tbsp. sugar
2 pkg. active dry yeast
3/4 c. water
2 c. unsifted whole wheat flour
4 tsp. salt
2 c. milk
1/4 c. margarine

Preparation

Combine flours.
In a large bowl thoroughly mix 2 1/2 cups flour mixture, sugar, salt and undissolved yeast.
Combine milk, water and margarine in saucepan.
Heat over low heat until liquids are very warm (120\u00b0 to 130\u00b0).
Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally.
Add 1 cup flour mixture.
Beat at high speed 2 minutes, scraping bowl occasionally.
Stir in additional flour to make a stiff dough.
Turn onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap, then a towel.
Let rest 20 minutes. Divide dough in half.
Roll each half into 14 x 9-inch rectangle. Shape into loaves.
Place in 2 greased 9 x 5 x 3-inch loaf pans. Brush with oil and cover with plastic wrap.
Refrigerate 2 to 24 hours.
When ready to bake, remove from the refrigerator.
Uncover dough carefully.
Let stand at room temperature 10 minutes.
With toothpick, puncture any gas bubbles that may have formed.
Bake at 400\u00b0 for 40 minutes or until done.
Remove from pans and cool on wire racks.