HERE IS A recipe for 100 percent whole-wheat bread that is soft and light, rises high and does not crumble. This loaf won two blue ribbons plus reserve champion at the Arlington County Fair last year. One first place was in the category of yeast bread; the other was in the whole bread category.

When you use this recipe successfully you will see that it isn't necessary to add white flour to whole wheat to avoid getting a heavy loaf. Not that a heavy loaf is necessarily bad. But it's best to be able to make it heavy as a matter of choice. This bread can be made from start to finish in less than 3 hours. WHOLE WHEAT SHOW-OFF BREAD (Makes 3 loaves) 3 cups lukewarm water 2 tablespoons dry yeast 1/2 cup corn oil or unrefined olive oil 1/2 cup honey 2 teaspoons salt 1 egg, beaten 9 to 10 cups whole wheat flour from hard spring or winter wheat

Sprinkle yeast into water in large bowl and let stand until foamy, 5 to 10 minutes. Stir to mix. Add oil, honey, salt and egg. Mix. Stir in 4 cups flour. Beat about 100 times with a wooden spoon until smooth. Let stand for 15 to 45 minutes until bubbly and starting to rise.

Add 5 more cups of flour, stirring in one direction. When well mixed place dough on lightly floured board and knead about 10 minutes, adding up to 1 cup more flour if needed. Place dough in large oiled bowl, smooth sides down. Invert so oiled side is up. Cover and let rise in warm place for 1/2 hour or until double in bulk.

Punch down and let rise another hour or until double. Punch down. Divide dough into three portions. Knead each portion 6 or 7 times until smooth. Roll into a log-shaped loaf, firmly pressing on the dough to eliminate bubbles in the center and other parts of the loaf. Turn right-side up with the seam on the bottom and press firmly into the shape of the pan. Let rise until double, about 1/2 hour.

Bake at 400 degrees for 20 minutes for a loaf size of 10 1/4-by-3 5/8-by-2 5/8 inches, 25 minutes for loaves 8-by-4 1/2-by-2 1/2 inches and 9 1/4-by-5 1/8-by-2 7/8 inches. Remove from pans and cool on rack.

Hints: It is important to have all ingredients and untesils at least at room temperature, preferably lukewarm, before using.

Corn oil allows the bread to slip out of the pan easily after baking when it is used as an ingredient and for oiling the pan. Olive oil is almost as good as corn oil for this purpose. When other oils such as safflower are used, bread tends to stick to the pan.