Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine first 8 ingredients. mix well. add whole wheat flour until dough is sticky but not wet. turn out onto oiled surface. divide into 5 even portions. put into greased bread pans. cover with a cloth and let rise @ 1/2 hour or until a slight rise is visible. bake in preheated 350 degree oven for 30 minutes. turn out baked loaves onto cooling rack and let cool at least 1 hour before slicing or putting into a bag. freezes well for 1 month if tightly wrapped.

Target recipe: dissolve yeast in 2/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and/or walnuts can be added for a change. this bread freezes well.