This is a bread machine recipe. It is straight out of the little book that came with my bread machine (West Bend brand)! And it is wonderful. The proportion of whole wheat to regular bread flour is greater than half-and-half, so you must use a "Whole Wheat" setting on your bread machine, if it exists. If you don't have that setting, feel free to reduce the amount of whole wheat flour and increase the amount of bread flour till you get a 1:1 ratio.
Please remember that bread-making is a science, even when you leave all of the work to the machine. Always remember to measure your ingredients perfectly, and don't leave anything out. Be exact. Don't add less sugar, the yeast feeds on it. Don't add less salt, it prevents the yeast from going out of control. Don't add more yeast, or your loaf might fall. Just stick to the recipe, folks, and you'll have a perfect loaf of bread!
Yields a 1.5 pound loaf.
1 c. water, 80 degrees F (a little warmer than room-temperature)
1/2 c. plain non-fat yogourt (also warm)
2 Tbsp. butter or margarine
1 1/3 c. bread flour
2 c. whole wheat flour
2 Tbsp. dry milk (I leave this ingredient out completely, because it is very hard to find, and the bread still turns out perfectly)
2 Tbsp. brown sugar, packed
1 1/4 tsp. salt
2 tsp. active dry yeast OR 1 1/2 tsp. quick rise yeast
Add all of the ingredients into your bread machine in the order recommended by the manufacturer. Set it, forget it, and enjoy it when the machine beeps! Yum!
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