I thank both of you very much for your replies. I do have a few
questions though...

RsH wrote:

>
> A liquid. Milk, Water, Buttermilk, or water with dry milk or dry
> buttermilk all work.

What is the purpose of Milk? Is it to help the bread rise or is it just
for flavor?

>
> Some salt. Generally the salt will be between .5 and .1 times the
> amount of sugar

What is the purpose of salt? Is it for texture or just flavor?


> Some fat. It can be Safflower Oil, Olive Oil, Butter, Margarine, but
> some fat is needed.

What is the purpose of fat? Is it for texture or flavor or something
else I am unaware of?

You also mentioned that the bread I buy at the store is likely not 100
percent whole wheat. It says "100 percent Stone Ground Whole Wheat".
Does this mean 100 percent whole wheat or just that it is 100 percent
stone ground? The wording used could be taken either way.

Again, thanks!