100% Whole Wheat Bread

I have tried yet another whole wheat bread recipe. This one came from Company's Coming "Breads". It turned out tasty and soft. It certainly isn't a quick recipe, as it requires the regular kneading and rising times, plus extra beating time, but the result is a tasty, hearty, and nutritious bread that is sturdy and easy to cut. This recipe may easily be doubled, in this case, double the amount of yeast called for as well.

100% Whole Wheat Bread
2 cups whole wheat flour
1 package (8 grams) active dry yeast
1 2/3 cup milk
1/4 cup packed brown sugar
2 Tablespoons milk molasses
2 Tablespoons butter or hard margarine
1 teaspoon salt
2 1/4 cups whole wheat flour

In a medium saucepan over medium heat, heat the milk, sugar, molasses, butter, and salt until warm. Meanwhile, in a large bowl, stir together 2 cups of flour and the yeast. Add the milk mixture to the bowl, beat on low just to moisten then on high for three minutes.
Work in enough remaining flour until the dough pulls away from the sides of the bowl. Knead for 8 to 10 minutes until smooth and elastic. Place in greased bowl, turning once to grease the top. Cover with tea towel and let rise until doubled in bulk, about one hour.
Punch dough down, transfer to a greased 9x5 inch loaf pan, and let rise until doubled in bulk, 30 to 40 minutes. Bake in 375◦F oven for about 35 minutes.

Paré, Jean. "100% Whole Wheat Bread." Recipe. Breads, Edmonton Alberta: Company's Coming Publishing Limited, 1996. 146.