Recipe - 100 Percent Whole-Wheat Bread

1 pack Active dry yeast
3 tablespoon Dark brown sugar
Three fourths cup Warm water (105F115F)
2 Three fourths cup Wholewheat flour
3 tablespoon Nonfat dry milk powder
3 tablespoon Vegetable oil
1 lg Egg; =OR=
2 lg Egg whites
1 teaspoon Salt

STIR YEAST AND SUGAR into water; let stand until foamy, about 5 minutes.
For food processor fitted with metal blade or mixer with dough hook, put
flour, milk powder, oil and egg or egg whites into bowl. Turn machine on
and combine mixture. With machine running, slowly add yeast mixture. Mix
until dough cleans sides of bowl. If dough is too sticky, add more flour by
the tablespoon, working it in before adding more. If dough is crumbly and
dry, add more water by the teaspoon, working it in before adding more. Once
desired consistency is reached (moist but not sticky), mix dough until well
kneaded, uniformly supple and elastic, about 40 seconds in food processor,
about 6 minutes in mixer. If mixing by hand, put ingredients in large bowl.
Mix well. Make well in center, pour in yeast mixture and work into
ingredients, then knead on floured board until smooth and elastic, about 10
minutes. Transfer dough to large plastic bag, squeeze out air and seal at
top. Place dough in bowl. Let rise in warm spot until doubled, about 1
hour. Oil a baking sheet. Punch dough down and shape into smooth ball.
Place smooth side up on baking sheet. Cover loosely with oiled plastic. Let
rise in warm spot until doubled, about 4050 minutes. Preheat oven to 375F.
Fifteen minutes before baking, put rack in center of oven; dust dough top
lightly with flour. Make a decorative slash across the top. Bake until
bread is well browned and sounds hollow when rapped on bottom, about 3035
minutes. Immediately remove from pan and cool on rack. Makes 1 Loaf

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini