Honey Whole Wheat Bread

Combine 3 cups whole wheat flour, 1 tsp salt, and 1 envelope Fleischmann's Quick-Rise yeast in a large bowl.

Heat ¾ cup low-fat milk, ¼ cup water, 2 tbsp vegetable oil, and 3 tbsp liquid honey together in a small saucepan until warm to the touch (about 120°F), then add to the flour mixture.

Mix the dough until all flour is incorporated and a shaggy mass forms, then turn out onto a floured work surface.

Knead the dough for 8-10 minutes until smooth and elastic, adding small amounts of flour if the dough is too sticky.

Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place until doubled in size.

Punch down the risen dough to release excess air and turn out onto a work surface.

Shape the dough into a round loaf or oval form, then place on a parchment-lined baking sheet or in a lightly oiled loaf pan.

Cover the shaped dough with a damp cloth and let rise again for 20-30 minutes until puffed.

Preheat the oven to 375°F (190°C) during the final rise.

Brush the surface of the dough with the 1 lightly beaten egg to create a golden glaze.

Bake at 375°F for 35 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.

Remove from oven and cool on a wire rack for at least 10 minutes before slicing and serving.