Wheat Bread

Heat the milk, butter, brown sugar and salt to 120° to 130°. Test thermometer to make sure it's the right temperature.

Mixing cups of the all-purpose flour and all of the yeast.

Add the milk mixture; beat with an electric mixer on low speed for 30 seconds while scraping sides beat on high speed for 3 minutes.

A wooden spoon, stir in all of the whole wheat flour and much of the all-purpose flour as you can.

Turn the dough onto a floured countertop, using remainder of the all-purpose flour.

Knead to make moderately stiff dough that is smooth elastic, about 8 minutes.

The dough may stick to your fingers, so sprinkle some flour on hands before you start kneading.