Basic Whole Wheat Bread

Pretty much all the bread I make is a variant of this recipe by Arrowhead Mills:

Arrowhead Mills Whole Wheat Bread

-- Dry
4-4.5 Cups (512-576g) Flour
1 Tbsp. Active Dry Yeast (1 packet)
2 Tbsp. Nonfat Dry Mlik
1 tsp. Salt

-- Wet
1 3/4 Cup Warm Water (110 F)
2 Tbsp. Honey or Molasses
2 Tbsp.

Mix
Knead
Rise
Preheat
Punch-Down Shape + Rise
Bake @350 for 45mins +/- 15mins.


Or, according to the methods described in The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking by Laurel Robertson, Carol Flinders, and Bronwen Godfrey


Yum, if I do say so myself.