100 percent whole-wheat bread

1       pk           Active dry yeast
   3       tb           Dark brown sugar
     3/4   c            Warm water (105F-115F)
   2 3/4   c            Whole-wheat flour
   3       tb           Nonfat dry milk powder
   3       tb           Vegetable oil
   1       lg           Egg -- -ÿÿ
   2       lg           Egg whites
   1       t            Salt

  STIR yeast AND SUGAR into water; let stand until
  foamy, about 5 minutes. For food processor fitted with
  metal blade or mixer with dough hook, put flour, milk
  powder, oil and egg or egg whites into bowl. Turn
  machine on and combine mixture. With machine running,
  slowly add yeast mixture. Mix until dough cleans sides
  of bowl. If dough is too sticky, add more flour by the
  tablespoon, working it in before adding more. If dough
  is crumbly and dry, add more water by the teaspoon,
  working it in before adding more. Once desired
  consistency is reached (moist but not sticky), mix
  dough until well kneaded, uniformly supple and
  elastic, about 40 seconds in food processor, about 6
  minutes in mixer. If mixing by hand, put ingredients
  in large bowl. Mix well. Make well in center, pour in
  yeast mixture and work into ingredients, then knead on
  floured board until smooth and elastic, about 10
  minutes. Transfer dough to large plastic bag, squeeze
  out air and seal at top. Place dough in bowl. Let rise
  in warm spot until doubled, about 1 hour. Oil a baking
  sheet. Punch dough down and shape into smooth ball.
  Place smooth side up on baking sheet. Cover loosely
  with oiled plastic. Let rise in warm spot until
  doubled, about 40-50 minutes. Preheat oven to 375F.
  Fifteen minutes before baking, put rack in center of
  oven; dust dough top lightly with flour. Make a
  decorative slash across the top. Bake until bread is
  well browned and sounds hollow when rapped on bottom,
  about 30-35 minutes. Immediately remove from pan and
  cool on rack. Makes 1 Loaf