1 tbsp. dry yeast
2 tbsp. sugar
1 1/4 c. warm water
2 c. whole wheat flour
2 c. all-purpose flour
1 tsp. salt
2 tbsp. butter

MIXING: Dissolve yeast and sugar in 1/4 cup warm water. Position metal knife blade in food processor. Add flour, salt, and butter and process 5 seconds. With processor running, add yeast mixture through chute, then 1 to 1 1/4 cups water in a slow, steady stream until dough forms a loose ball. Stop processor. Remove dough and knead on a floured surface for a minute or two.

RISING: Let dough rest, covered, for 20 minutes. Shape into a loaf and place in a greased loaf pan. Grease top of loaf with butter, cover loosely with plastic wrap, and let rise in refrigerator overnight.

BAKING: Preheat oven to 350 degrees. Let bread stand at room temperature while oven heats. Bake for 35 minutes or until golden brown.