(Mostly) Whole-Wheat Bread

This is really Mom's recipe, but I tweaked it a little, and I've been really happy with the results.  No more dried-out, heavy-as-a-brick loaves of sandpaper!

THE INGREDIENTS:
3/4 c. milk
1 large egg
1/8 c. water
1 1/2 tsp. salt
3 TBS. honey
1 1/2 TBS. melted butter
1 1/2 tsp. yeast
2 c. whole wheat flour
1 c. bread flour
3 TBS. wheat gluten


THE PREPARATION:
First, heat the milk 'til it is warm, even steaming.  Beat in the egg and the water, then dump it in the bread machine pan.  Add salt, honey and butter.  *Tip: I dip the measuring spoon in the melted butter before I measure the honey, that way you're not waiting a half hour for the honey to dribble off--it just slides right off the spoon.  


Dump in wheat flour, bread flour, and gluten, then hit the dough setting on the bread machine...or, obviously, you can just hit the correct bread setting.  I much prefer my bread without the hole in the middle, and in traditional bread shape, so I like to bake it in the oven.  SO, once you've got your dough...


THE BAKING:
...remove the dough from the bread machine pan, and pinch and pull it, or roll it to fit into a bread pan.  Cover with lightly greased plastic wrap and let it rise a little.  I usually just heat up the oven and let the bread rise on top of the stove, so it goes pretty fast.  It's ready to bake when it's risen just above the top of the bread pan.  Pop it in the oven at 375 degrees for 20-25 minutes, or until the bread sounds hollow when you knock it.  Set it out to cool before slicing, unless you are ravenous.


THE ENJOYING: