Breads and Buns

Whole Wheat Bread

(Conventional)
(2 loaves or 24 rolls)

3 packages dry yeast (1/4 ounce each)
1 1/2 cups warm water (110-115°F), divided
1 cup wheat bran
3/4 cup skim milk
1/3 cup vegetable oil
2 packets Sweet 'N Low® granulated sugar substitute
1 teaspoon salt
3 cups whole-wheat flour
2 to 2 1/2 cups all-purpose unbleached flour

Sprinkle yeast over 3/4 cup of the water; stir in one tablespoon of the all-purpose flour and set aside until foamy (about 5 to 10 minutes). Combine remaining water, wheat bran, milk, oil, Sweet 'N Low and salt. Add the yeast mixture and whole-wheat flour; beat until smooth. Stir in enough all-purpose flour to make a stiff dough. On a lightly floured surface knead dough until smooth and elastic, about 10 minutes. Place in a lightly oiled bowl; cover and let rise in a warm place until doubled, about 1 hour.
Remove dough from bowl. On a lightly floured surface punch dough and divide in half. Shape each half into a loaf and place in two lightly oiled 8 x 4-inch pans. (To make rolls, divide dough into 24 pieces. Shape into balls and place on lightly oiled baking sheets.) Cover and let rise until doubled, about 45 minutes. Preheat oven to 400°F. Bake 50 to 55 minutes (40 to 45 minutes for rolls), or until bread sounds hollow when tapped. Remove from pan and cool on rack.