Wheat Bread

This is the world's easiest wheat bread, and in this hot weather, it goes through the rises quickly. Since we have tomatoes ripening on the vine, I thought this would be the perfect bread for tomato sandwiches. It also makes excellent toast.

You will need:

1/2 cup warm water
2 1/4 teaspoons granulated dry yeast
2 tablespoons granulated sugar
2 cups whole milk, scalded
3 tablespoons butter, melted
2 teaspoons salt
2 cups whole wheat flour
4-5 cups bread (strong) flour

Proof the yeast in a large bowl with the water and sugar. Add the milk after it cools to lukewarm, and add the butter. Beat in the salt, and 2 cups of whole wheat flour. Mix well (I use a wooden spoon, but a mixer is fine). Add the bread flour a cup at a time until you have a dough that is no longer sticky and can be kneaded. Knead well until smooth-about ten minutes. Place in a buttered bowl, turn once to coat, and cover with cling film. Set in a warm place to rise until doubled-about 2 hours. Punch dough down, let rest ten minutes, then divide in two. Shape loaves and place in well-buttered pans. Dust tops lightly with flour, then cover with a dishtowel. Let rise another 30-40 minutes, or until nearly doubled. Meanwhile, preheat the oven to 375 degrees F.

Bake the loaves 35-40 minutes, or until they have an internal temperature of around 200 degrees F. Remove from pans and cool on racks. Makes two generous loaves.