3 c. water
2 tbsp. vegetable oil
1/2 c. non-fat dry milk powder (not instant)
2 tsp. salt
3 to 3 1/2 c. unsifted all-purpose flour
1/4 c. honey
5 c. whole-wheat flour
2 env. active dry yeast

Heat water, honey and oil in saucepan to dissolve honey. Cool to lukewarm.

Combine 3 cups whole-wheat flour, milk powder, salt and yeast in bowl. Beat in liquid on low speed, 2 minutes. Beat in remaining whole-wheat flour. Stir in enough all-purpose flour to make soft dough.

Knead on floured surface until smooth and elastic, 10 minutes; add flour as needed to prevent sticking. Place in buttered bowl; turn to coat. Cover; let rise 50 minutes or until doubled in volume. Punch dough down.

Divide in half. Knead a few times. Shape into 2 loaves. Place in 2 lightly greased nonstick 9x5x3 inch loaf pans. Cover; let rise 45 minutes or until doubled.

Bake in preheated moderate oven (375 degrees) for 40 minutes or until golden brown and hollow sounding when tapped with fingers. Remove from pans to wire racks to cool. Makes two loves. Freezes.