Make-It-Your-Own Whole Wheat Bread

I call this Make-It-Your-Own Whole Wheat Bread, because it is an easy and simple basic bread recipe that you can vary to your liking. It can be a basic sandwich bread, or a sweeter snacking bread. You can try adding in some different, new ingredients to experiment.  And if need be, you can refrigerate the dough for later.

Make-It-Your-Own Whole Wheat Bread
2 packages instant yeast
1/2 cup warm water
1 cup warm milk (or 1 cup warm water + 1/3 cup dry milk powder)
1 Tablespoon granulated sugar or honey
1/4 cup molasses
1 tablespoon oil or shortening
1 1/2 teaspoons salt
5 cups whole wheat flour*

In a large bowl, dissolve the yeast in the water. Add remaining ingredients, except for three cups of the flour. Gradually stir in remaining flour. Once a dough forms, knead for 5-10 minutes. Let dough rise for 40-50 minutes, until doubled. Divide in two and place in 9x5 inch loaf pans. Let rise for an hour, or until doubled. Bake for 30 minutes at 400◦F.

*Variations: Flour can be all white, all whole wheat, or a mixture of the two. Bran, flaxseed, and/or wheat germ can be used in place of some of the flour.
Seeds can be sprinkled on top of the loaf before baking.
One egg may be added to the dough for extra nutritional value.
For a sweeter bread, add up to three additional tablespoons of honey, 1 teaspoon of ground cinnamon, and one cup or raisins or dried cranberries.
One cup of nuts may be added to the dough.

Make it ahead: Double the amount of yeast. After the first rising, put the dough in the pans and refrigerate overnight. Before baking, bring dough to room temperature and let it rise until doubled.