You mean you want me to do all that typing??
With two fingers??
Oh okay. but you'll have to wait until tomorrow...
Here you go Cane-
This is from a whole wheat cookbook that my grandma Nathalie gave me when I was 18.
QUICK 2-HOUR BUTTER CRUST BREAD
3 cups warm water
3 pkgs. yeast
1/3 cup honey
3 Tbsp. oil
6-61/2 cups whole wheat flour
1 Tbsp. salt
1 cup powdered milk
Mix water, yeast, honey, and oil.
Sift dry ingredients together and add to first mixture. (sift? I just stir the flour well before I measure)
[Also, you probably know to add flour gradually, stirring well between each addition, and only add enough to make it workable when you knead. More flour is added on the kneading board as you work it.]
Let stand in warm place for 15 minutes.
Knead well for 10 minutes.
Form into loaves and place into 2 well greased loaf pans.
(you can form them into rounds and put them on a baking sheet if you like)
Let rise in warm oven15 minutes (80-85 degrees)
*Remove bread from oven and heat to 350 degrees.
Replace bread in hot oven and bake 50-55 minutes. Brush top with butter.
*VERY IMPORTANT! Haha- learn from my experience.
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I use warm milk instead of water because I rarely have powdered milk on hand, and lots of times I use half whole wheat and half unbleached white.
ETA- I think that the amount of flour any bread recipe calls for is variable. It depends on the moisture content of the flour, the type of flour, stoneground, etc. So I just add flour until I get soft workable dough. It's better to add less, than more.
