Whole Wheat Bread

This recipe uses food stuffs that can be stored pretty easily. The bread is moist and magnificent and super easy to make.

Ingredients:
2.5 teaspoons instant yeast OR 1 packet active dry yeast
1 1/3 cup water
1/4 cup vegetable oil
1/4 cup honey, molasses or maple syrup
3 1/2 cups whole wheat flour (I mill mine at home from wheat that we store, milled whole wheat flour doesn't stay fresh for very long.)
1/4 cup nonfat dry milk
1 1/4 tsp. salt

In a mixing bowl combine the water, vegetable oil, and honey. Add the dried milk and whisk until the milk is well mixed (if you can't keep the milk from clumping it's fine, just try to get a little clumping as you can). Add the salt to the liquid mixture and stir. Add the whole wheat flour a cup at at time for the first two cups and then a half cup at a time for the rest. Once the dough has a soft consistency, quit adding flour (you may have to add more or less). Make sure that the dough is well mixed, but don't work the dough too much. Allow the bread to rise until doubled (about an hour).
While the dough is rising grease the bread pan with butter or vegetable shortening.
After the dough has risen carefully move the dough to the bread pan. Cover with a moist kitchen towel or saran wrap and allow the it to rise again until it is about an inch above the bread pan.
Bake the bread at 350 degrees for 40 minutes. When you can tap the bread and it sounds hollow, it is done.