whole wheat bread

by Diana

1 tsp sugar
1 envelope active dry yeast (2 1/4 tsp)
1 1/2 tsp molasses or 2 tbsp raw or brown sugar
2 tbsp instant milk powder
1 tbsp peanut or soya oil
3-4 1/2 c whole wheat flour
1 tsp salt

Pour 1 3/4 c warm water into a large bowl. Warm the bowl if it is cold. Stir in the tsp of sugar and sprinkle the yeast over it and let stand 5-8 minutes or until bubbly. Add the molasses, milk powder, oil and about 2 c of flour. Stir and beat with a wire whisk until well-blended. Add salt. Stir well. Continue stirring and mixing while adding about 1/2 c of flour at a time until the dough becomes stiff and pulls away from the side of the bowl. You may have to use your hands. Turn the dough onto a floured surface and knead 5-7 minutes or until it is smooth and elastic. Shape and place in a buttered 9x5x3 bread pan. Cover with a cloth and allow to rise in a warm spot until double in bulk. Bake in the middle of a 350 deg F oven for 40-45 minutes. Unmold and let cool on a rack.