whole wheat bread

Recipe from CDKitchen.com with slight modifications

100% Whole Wheat Bread

1 scant TBS yeast
1/2 cup lukewarm water
3 1/4 cups whole wheat flour (I used stone-ground because it's what I had)
1 teaspoon salt
2 tablespoons sugar
1/2 cup milk, scalded and cooled to lukewarm
2 tablespoons oil
2 eggs

Sprinkle yeast over warm water; stir slightly and allow to proof for 8-10 minutes.
In large bowl, mix 3 cups flour, salt, and sugar. Combine milk, oil, and eggs in measuring cup, mixing them together well.  Pour proofed yeast mixture into flour mixture and stir to combine.  Pour milk mixture into flour mixture and stir.  Mix with fork/spoon until you have to start kneading.  Knead with well-floured hands, adding in reserved 1/4 cup flour as needed.  Knead for about 2 minutes.

Place in a greased bowl and turn dough over so that all surfaces are greased. Cover and let rise until double in bulk. Punch down. Roll dough on a lightly floured board into a 9x12 inch rectangle. Roll up, jelly-roll style, from the shorter side. Tuck ends under and place in greased loaf pan. Cover and let rise until double. Bake at 375 degrees for 35 to 40 minutes. Remove from pan and let cool.

This came out fine. It didn't have a particularly fine crumb--either because of the stone-ground flour or because I didn't knead it long enough (it was tough to knead) or both.  It sliced okay, though, and tastes good toasted.