There are many recipes for 100% whole wheat bread, but they all generally follow the same principle: using only whole wheat flour to make the bread. This bread is usually denser and more nutritious than bread made with white flour, but it can also be more difficult to work with. When making whole wheat bread, it is important to use a recipe that includes a leavening agent, such as yeast, to help the bread rise.
Dissolve yeast in 2/3 c water while your milk is cooling.
Dissolve 1 cupsugar in the hot milk.
Stir all ingredients in large bowl, turn out andknead about 5 minutes, adding flour if needed.
Knead about 5 minutes.
Let rise until doubled in bulk, about 1 1/2 to 2 hours.
Knead down andshape into 6 loaves, let rise until doubled in pans.
Bake at 375 degreesF.
for 40 minutes.
Turn out on wire rack and let cool to cold beforeslicing, if you can.
NOTE:Raisins and/or walnuts can be added for a change.
Also this bread freezeswell.