Whole Wheat Bread

• 1 2/3 cups bread flour, plus more for kneading
• 1 2/3 cups whole wheat flour, plus more to dust
• 1 1/2 tsp instant (fast-rising) yeast
• 1 tsp salt
• 3/4 cup hot water
• 3/4 cup whole milk
• 1 tbsp vegetable oil, plus more for the bowl
• 1 tbsp honey
• 1 large egg, beaten, to glaze
• 9 x 5 in (23 x 13cm) loaf pan

1. Mix the bread flour, whole wheat flour, yeast, and salt in a large bowl.
2. Make a well in the center.
3. Stir the hot water, milk, oil, and honey together and pour into the well.
4. Mix to form a slightly sticky dough.
5. Cover with plastic wrap and let stand for 10 minutes.
6. Knead the dough on a lightly floured work surface for 8-10 minutes, or until it is smooth and elastic.
7. (The dough will remain slightly tacky'do no add too much flour.)
8. Shape into a ball, place in a large oiled bowl, and turn to coat with oil.
9. Cover loosely with plastic wrap and let stand in a warm place for 1 hour, or until doubled in size.
10. Oil and flour a 9 x 5in (23 x 13cm) loaf pan, and tap out the excess flour.
11. Briefly knead the dough on the work surface.
12. Press the dough into a rough rectangle and place in the pan.
13. Cover loosely with oiled plastic wrap.
14. Let stand in a warm place about for 30 minutes, or until doubled in size.
15. Preheat the oven to 425F (220C).
16. Brush the egg over the loaf to glaze it, and sprinkle with a little whole wheat flour.
17. Slash a few diagonal slits in the top of the loaf.
18. Bake for 20 minutes.
19. Reduce the oven temperature to 400F (200C) and bake for 20 minutes, or until the loaf sounds hollow when tapped on the bottom.
20. Let cool on a wire rack for 10 minutes.
21. Invert and unmold onto the rack and cool completely.

bread flour, whole wheat flour, yeast, salt, water, milk, vegetable oil, honey, egg, loaf pan

Taken from www.cookstr.com/recipes/whole-wheat-bread (may not work)