This is a basic loaf of bread that can be used for sandwiches or toast or used to make stuffing and croutons. The fiber is in the wheat flour. Throw in 2 ounces of wheat germ to give it more fiber and nutrition.

• Combine yeast, ½ teaspoon sugar, and ⅓ cup water in a bowl. Let sit for 5 minutes.

• In a mixing bowl combine remaining water, butter, remaining sugar, salt, and baking powder. Mix in the all-purpose flour, followed by the yeast mixture with an electric mixer. Add the whole-wheat flour and knead with dough hook for 10 minutes.

• Turn dough into an oiled bowl. Cover and set in a warm place. Let rise for 1 to 2 hours until doubled in bulk.

• Punch down dough, then shape into a cylinder and place in an oiled loaf pan. Cover and let rise in a warm place for 90 minutes until doubledin size.

• Preheat oven to 350°F. Uncover and bake for 40 minutes.

Whole-Wheat to Whole-Grain Bread

You can add all kinds of grains to your whole-wheat bread. Mix in some ground corn, millet, wheat bran flakes, ground soy or soy flour, and malt. You can sweeten the bread with honey, maple syrup, or red bean paste. The flavors expand geometrically, and the grainy texture makes fabulous toast, French toast, and sandwiches. Giving your body what it needs is not that hard; it simply takes a little time and thought.