Whole Wheat Bread

Directions

1. 1
   Mix half the flour with the dry yeast and salt in a separate bowl. In a pot, heat water, milk, honey and oil until 120 to 130F. Then, gradually add this very warm mixture to the flour mix and beat 2 minutes at medium speed - use a side-scraper attachment on the KitchenAid at this point to make sure it's all mixed. Then add another cup of flour and beat until mixed, then on high speed for 2 minutes. Switch to the dough hook when it's possible and not too sticky, then add spoonfulls of the remaining flour until it becomes a soft dough. Either knead or use the dough hook on medium-low speed until smooth and elastic, about 8 minutes. Coer and let rest for 15 minutes. Bring the risen dough into a roughly rectangle shape and make the seams at each end by rolling the ends up and pinching a bit. Put this, seams side down, into a loaf pan and let rise for 45-60m in a warm draft-free place. Preheat oven to 375 and bake 35-45m. If you want, put a little butter on the top.