Heat milk until bubbles form around the edge. Add oil and stir. Add honey and lite salt and stir until well blended. In a large bowl, dissolve yeast in warm water for 30 minutes. Add milk mixture. Add all of white flour and half of whole wheat flour, about 3 cups. Stir until well mixed. Gradually add the rest of the whole wheat flour. Stir at first, then mix with hands until dough pulls away from sides of bowl. Let rest for ten minutes. Turn dough out onto a lightly floured board. Knead, push and fold until dough is soft and springy to touch(about 10 minutes) and return to bowl. Cover the bowl, allowing room for the dough to double in bulk. Let rise in warm area(about 80-85 degrees) for 1 1/2 hours or until dough has doubled in size. Divide dough in half and let rest 10 minutes. Form into a oblong shape the length of the loaf pan, pinching the dough together tightly at the seams. Lightly oil two 9-by-5-inch loaf pans. Place dough seam side down, in the pans. Cover the pans to protect from draft and let the loaves rise once more until they have doubled in bulk. Preheat the oven to 350 degrees toward the end of the rising period. When the bread has risen until it is just above the rim, it is ready for baking. Bake for 50 minutes. When you remove it from the pan and tap it on the sides or bottom it should sound slightly hollow. The color should be a rich golden brown. Makes two loaves(32 slices). ~- 1/2" slice

calories 121, protein 3.9 gm, carb. 22.7 gm, total fat 2.2 gm, Csi Units 0.4, dietary fiber 2.9 gm, sodium 19mg, potassium 122 mg, calcium 19 mg, iron 1.0 mg

~- The New American Diet by Connor & Connor