In a large mixer bowl, combine the unbleached flour and yeast. Heat milk, water, margarine, brown sugar, and salt to 115°F. Add to flour mixture. Beat several minutes. Add whole wheat flour until dough cleans the bowl. Knead until smooth and elastic. Place in a greased bowl. Cover and let rise until double in bulk. Punch down; divide in half. Cover and let rest for 10 minutes. Shape into loaves and put into 8- x 4-inch loaf pans. Cover and let rise to double. Bake for 25 to 30 minutes at 400°F. Provided by American White Wheat Producers Association
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