Thanks to Creative Commons; original image here.
3 C white whole wheat flour
1 - 1 1/2 C white flour
3 T sugar
1 1/2 t salt
2 pkg active dry yeast (or 4 t)
1 T dill weed
1 C non-dairy milk
1 C water
1/4 C margarine
Mix 1 1/2 C whole wheat flour with rest of dry ingredients.
Add warmed liquids and margarine. Beat on medium speed 2 minutes.
Add 1 C whole wheat flour and beat on high speed 2 minutes.
Add enough flour to make real stiff batter, using up the whole wheat flour and then adding the white. (I ended up using a total of 4 1/4 C).
Let rise in a warm place until double in size, approximately 45-60 minutes.
Beat down for 1/2 minute.
Place in greased bread pan. Bake at 375 for 25-30 minutes, until browned and sounds hollow when tapped. Remove from pan immediately to cool on a drying rack.