3 c. warm water
2 tbsp. yeast
3 tbsp. honey or raw sugar

Add 3 cups whole wheat flour and beat vigorously by hand or with electric mixture for 5-7 minutes to develop gluten.

Add 2 teaspoons salt and 3-6 tablespoons oil. If you choose not to use oil, substitute 1 fresh apple sliced up and pulsed in a blender.

Add whole grain flour, any variety of kinds desired, 1 cup at a time, mixing each cup in well before adding another (about 4 cups) or until the dough is just stiff enough to knead.

Knead dough on floured surface for a few minutes.

Wash out bowl, dry it, then lightly oil it. Put kneaded dough into the bowl to rise in a warm place. Cover with towel.

When double in bulk, punch down and divide into 2 or 3 sections depending on the size of the loaf pans. Knead each section and shape into loaves.

Put loaves into greased pans and let rise until almost double in bulk, approximately 30 minutes.

Place in pre-heated oven at 350 degrees for 45 minutes.

Remove from oven and take loaves out of bread pans to cool on rack or towel to allow lectures to escape. When completely cool, store in plastic bags in refrigerator for longer storage. For soft crust, remove from oven, take loaves out of pans and cover with towel until cool.