Wheat Sandwich Bread

3/4 cup warm water (100-110F)
1 package active dry yeast (about 2 1/4 tsp)
3/4 cup warm soy milk (100-110F)
2 tablespoon vegetable oil
2 tablespoon nectar
1 teaspoon salt
2-2.5 cups all-purpose flour
2 cups whole wheat flour

Place 1/4 cup warm water in large warm bowl.

Sprinkle in yeast, stir until dissolved.

Add remaining water, warm milk, oil, agave nectar, salt, and 1 1/2 cup all-purpose flour. Blend well.

Stir in whole wheat flour and enough remaining all-purpose flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning to grease top.

Cover, and let rise in warm, draft-free place until doubled in size, about 30-45 minutes.

Tip: It works well to place bowl in kitchen sink filled with about an inch of warm water, then cover sink completely with a wet towel.

Punch dough down. Remove dough to lightly floured surface, roll to 12x8-inch rectangle.

Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal (tuck ends under). Place, seam side down, in greased 9x5-inch loaf pan.

Cover, and let rise in warm, draft-free place until doubled in size, about 45-60 minutes (again, the sink method works great). Bread should rise slightly above top of pan.

Bake in preheated oven, 375F degrees for 35 minutes or until done.

Remove from pan, and let cool on wire rack completely before slicing.