Whole Wheat Bread

• 1 1/4 c. whole wheat flour
• 1 1/2 c. all-purpose flour
• 1 oz. active yeast (1 packet)
• 2 Tbsp. low calorie brown sugar
• 1/2 tsp. salt
• 1/2 c. 2% milk
• 1/2 c. water
• 1 Tbsp. margarine

1. Combine flour and whole wheat flour.
2. Combine brown sugar, yeast and salt with half of flour mixture; reserve remainder. Combine 2% milk, water and margarine in saucepan.
3. Heat to 130u0b0. Add to yeast mixture; combine.
4. Beat on medium speed for 2 minutes.
5. Add half of reserved flour mixture; beat on high speed for 2 minutes.
6. Stir in enough remaining flour to make moderately stiff dough.
7. Cover; let rise in warm place until double in bulk. Stir down; pour into well-greased casserole(s) or loaf pan(s). Cover; let rise until double in bulk.
8. Bake casseroles at 375u0b0 or loaf pans at 400u0b0 for 40 minutes or until done.

whole wheat flour, flour, active yeast, brown sugar, salt, milk, water, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345569 (may not work)