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MOUNTAIN MAMA'S WHOLE WHEAT BREAD 
6 c. lukewarm water
2 pkgs. dry yeast
1/2 c. honey or molasses
2 c. non-fat dry milk
7 c. whole wheat flour
1/2 c. oil
8-11 c. whole wheat or white unbleached flour

Measure water in a large bowl. Sprinkle yeast over the top and stir to dissolve. Add the sweetening and milk. Add the first quantity of flour, one cup at a time. Beating with a mixer, the mixture is to become quite thick - like mud. Beat until batter is smooth. Cover and let rise for an hour. Put a damp cloth over to keep from drying out.

Next, add oil and remaining flour, a little at a time. When it starts to hold together, turn out on floured surface and begin kneading, adding flour as needed. Knead for 20 minutes - the longer the better. When nice and smooth and exhausted (yourself that is), oil a bowl and place dough in, turning once to coat top. Cover with damp cloth and set in cozy place to rise 1 hour.

Punch down 20-30 times and rise again, about 40 minutes. Knead dough briefly and cut into 4 even pieces. Let set for 5 minutes; shape into loaves in bread pans or free form shapes. Place in well oiled loaf pans or well oiled baking sheets, allowing room for expansion. Let rise until doubled, 30 minutes. Bake at 350 degrees for 40-50 minutes until done. Makes 4 loaves.

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