Don, I have made this WW Bread recipe and for about 20 years; I love it fresh out of the oven or toasted for breakfast. I think it has the right balance of flavors and texture for a whole wheat bread, and also easy to make.

PS (I've always used honey when making this recipe.)

WHOLE WHEAT BREAD
(makes 2 loaves)

5 1/2 cups whole wheat flour, divided use
1 tsp salt
2 pkgs dry yeast
1 1/4 cups milk
3/4 cup maple syrup or honey (or a mixture of both)
1/3 cup oil
2 eggs
melted butter

Mix the first 2 1/2 cups of flour, salt, and yeast together; set aside.

In a saucepan, heat to 120-130 degrees F, the milk, syrup or honey, and the oil. Add 2 eggs to the liquid. Then add the liquid mixture to the flour-yeast mixture and mix well. Stir in the remaining 3 cups flour.

At this point, the batter does not have to be kneaded. Cover the bowl and place in warm spot to let rise and double in bulk (about 1-2 hours).

Turn dough out onto a lightly floured surface, punch down and knead for a few minutes, adding flour if dough is too sticky.

Shape into loaves-any shape-or use loaf pans that have been greased. Cover and let rise until doubled.

Brush tops with melted butter and bake in 375 degree F oven for 25-35 minutes or until they test done. Cool on wire racks.