1 1/2 c. milk
1 stick butter
1/2 c. honey
2 eggs
2 dry yeast
4 to 6 c. stone-ground whole-wheat flour
1/2 c. gluten flour
2 c. bran

Dissolve yeast in 1/4 cup warm water with dash of sugar. Let stand 5 to 10 minutes. Scald milk. Add butter and honey and let cool.

In a mixing bowl put 2 eggs and the cooled milk mix. Add 2 cups of whole wheat flour and start to beat. Add the yeast and 1/2 cup gluten flour. Add 2 cups bran and beat. Add enough whole wheat flour to make a soft unsticky dough. Knead with dough hooks 7 minutes. Rise once and shape in 2 loaves. Bake at 350 degrees for 40 minutes.