It is what the name suggests, a perfect whole wheat based bread without frills or fipperies, just right for everyday use for toast, sandwiches, French toast or feeding hungry birdies...

2 packages yeast
3 cups lukewarm water (110-115°F)
2 tablespoons honey
1 cup white flour
6 to 7 cups whole wheat flour
3 tablespoons vegetable oil
1 tablespoon salt
1 egg
1 tablespoon milk

In a large mixing bowl, combine the yeast and lukewarm water, stirring to dissolve. Allow to sit until bubbly. Add honey, white flour, and 2 cups of the whole wheat flour. Stir vigorously with a spoon to form a smooth batter.

Cover the batter and set aside to rise in a warm place for 40 minutes.

After the batter has risen, stir in the oil and the salt, then fold in about 3-1/2 cups whole wheat flour, 1/2 cup at a time, rotating the bowl a quarter of a turn between folds. At this point the dough should have become too stiff to easily stir in flour by hand. If not, continue adding flour gradually until the dough reaches that consistency.

Prepare a rising bowl by liberally coating a large mixing bowl with a light vegetable oil.

Turn the dough out onto a well-floured (whole wheat flour) work surface and knead for 5 to 8 minutes, adding additional flour if necessary, until the dough is smooth and elastic.

Place the dough into the rising bowl, turning it over so that the top is coated with oil. Cover the bowl with a kitchen towel and place in a warm place for about 45 minutes until the dough has doubled in size.

Punch the dough down, cover and allow to rise for another 35 minutes.

Prepare two loaf pans by coating with non-stick spray or light vegetable oil.

Divide the risen dough into two equal pieces. Shape the dough into loaves and place in the loaf pans. Set aside, uncovered, for another 30 minutes or until doubled in size again.

Preheat oven to 350°F.

Beat the egg well. Add the milk and whisk until well combined.

Brush the tops of the loaves with the egg and milk mixture. Bake for about 1 hour or until browned. Remove from oven and immediately turn out onto racks to cool.

Work time is approximately 30 minutes. Difficulty level: medium. Yield: 2 loaves.

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