Easy Peasy Whole Wheat Bread

Combine 3-1/2 cups flour, undissolved yeast and salt in a large mixing bowl. Heat milk, water, honey and oil until very warm (not boiling—it should just be a bit warmer than lukewarm). Gradually add to the flour mixture; beat 2 minutes at medium speed with an electric mixer, scraping the bowl occasionally. Add 1 cup flour; stir until combined, scraping bowl occasionally. With a spoon or clean hands, mix in enough of the remaining flour to make a soft dough. (Note: I only used about 7 cups of flour instead of the whole 8 to 8 1/2.)

Knead on a lightly floured surface until smooth and elastic, about 6 to 8 minutes (I kneaded for only about 2 minutes because I got lazy). Cover kneaded dough and let rest 10 minutes.

Divide dough in half. Roll each half to a 12 x 7-inch rectangle. Beginning at the short end of each rectangle, roll up tightly as for a jelly roll. Pinch seams and ends to seal. Place, seam side down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in a warm, draft-free place until doubled in size, about 30 to 60 minutes.

Bake in a preheated 375ºF oven for 35 to 45 minutes or until done (mine took about 30 minutes, but I discovered that my oven was cooking too hot). Remove from pans; let cool on wire racks.