I have a friend that mentioned her son likes light bread. Here's our family's favorite recipe, and I'm going to post it here so I can participate in Tammy's Kitchen Tip Tuesdays.
Wheat Montana Wheat Bread
(from Wheat Montana of Three Forks, Montana)---a to-die-for bakery out in the middle of wheat fields.
2 tablespoons yeast
2 1/2 cups warm water (105 degrees F)
3 1/2 cups Natural White flour (I use unbleached)
3 1/2 cups Bronze Chief whole wheat flour (this is a red wheat flour)
4 tablespoons honey
1 tablespoon salt
3 tablespoons shortening
3 tablespoons powdered milk
Dissolve yeast in warm water and let stand 5 minutes. Add flour, honey, salt, shortening, and powdered milk. Mix until well developed. Dough should be able to be stretched into a thin, transparent window.
Place dought in oiled bowl and let double in size. Punch down and divide into 2 equal pieces. Flatten piece and roll into bread loaf. Place into bread pans and let rise until above sides of pan.
Bake in preheated 350 degree oven for 25-30 minutes, until golden on top. Bread should sound hollow when tapped.
Makes 2 (1 1/2-pound) loaves.
Note: I usually double this and freeze 2 loaves for our family, but it never lasts long.