It takes about 8 minutes to grind two cups of berries in my Country Living Grain mill, so I prep the rest of the ingredients while I wait.
After I knead the bread, I let it rise for about 45 minutes. Then I punch it down and put it in a greased loaf pan for a second rise.
Then, because it's still quite cold in the mornings in my house, I cover it and let it rise by the wood stove, or on top of the warm stove until it doubles in size. I bake it @350 degrees for 33 minutes.
Whole wheat loaves are slightly denser than breads in the white family, but are much more filling. I absolutely love both types, but when it comes to the kids, I prefer to feed them whole grains most of the time and throw in a loaf of white bread every now and then to keep it interesting.
After taking the loaf out of the oven, I let it sit for a few minutes and then plop it out to cool.
Next comes a test of my will power. If I'm really hungry, then I cut into it while it's still warm and eat a piece with melted butter. But if I'm using it for sandwiches, I wait until the whole thing cools, and slice it up to put in a bread bag.
YUMMY! Here's the recipe I use: