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1
In a small bowl dissolve yeast in the 1 1/4 cups warm water. (I add 1/2-1 teaspoon of sugar sometimes just to help the yeast out a bit).
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2
In a large mixing bowl (or stand mixer), cream butter, sugar and salt. Add the egg in and mix well, Add the 2 cups of liquid and enough whole wheat flour to make a thick batter.
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3
Add the yeast mixture to the batter and then the all purpose flour - add it until it is too much for you and your wooden spoon to handle... or until the flat beater has turned it into a shaggy mix. Then switch to a dough hook and add remaining flour until the dough cleans the sides of the bowl and is smooth and not sticky. (Note: a tiny bit sticky is better than too dry).
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4
If you are doing this by hand... dump the shaggy mess out onto a floured board and mix the flour in by hand until you have a smooth and satiny texture. Knead for 6-8 minutes.
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5
Put dough into a greased bowl and cover. Let it rise til doubled in size - about an hour. Punch it down and make into loaves or rolls. Let it rise again until double....around 30 minutes.
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6
Place into your loaf or roll pan and bake at 350u00b0F for 30 minutes for rolls, 40 minutes for loaves, until golden brown.
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7
Turn out and let cool 10 minutes before slicing.
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8
*This is where you can modify the kind of grains you want. I have substituted ground flax, 7 grain cereal, and oatmeal in varying amounts for the flour to make the batter with great success.
