Cabin Wheat Bread Here is a flavorful but light whole wheat bread that I first baked one Sunday afternoon at our cabin when I discovered that there was not enough white flour to finish the white bread I had started. And since I really intended to make white bread, I substituted just enough whole wheat flour to make the dough. The result was gratifying, and our friends enjoy it when they visit. The whole wheat adds a little more fiber and the typical nutty flavor. This bread keeps well and is good toasted. INGREDIENTS 1 1/4 cups water 1 package active dry yeast 1 cup milk 2 T butter 2 T sugar 1 1/2 tsp. salt 1 1/2 to 2 cups whole wheat flour 4 to 5 cups all purpose white flour PROCEDURE Put 1/4 cup warm water (90 to 115 ) in a cup with 1/4 tsp. sugar and stir in the yeast. While the yeast is proofing, put the milk and butter in a small pan and heat until the milk steams and the butter is melted. Pour the hot milk into a large mixing bowl and stir in the sugar and salt. Allow to cool a few minutes, then add the cup of cold water. If the liquid is not too hot, begin stirring in the flour one cup at a time. Start with a cup of white flour, then a cup of the whole wheat flour, stirring thoroughly between additions. After 3 cups of flour have been stirred in, add the yeast and stir in well. Continue with the flour until the dough becomes stiff and begins to pull away from the sides of the bowl. Tip the dough out on to a well floured breadboard and knead until smooth and satiny. Return the dough to a greased bowl, turn to cover lightly with grease, and cover with a damp towel. Let rise until doubled in bulk. Punch down and knead 5 or 6 strokes, then divide into two parts, form loaves and place in greased pans. Let rise until almost doubled, then place in a preheated 450 oven. After 10 minutes, reduce heat to about 350 and bake approximately 30 minutes longer.

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