2 pkgs. dry yeast
1/4 c. sugar
4 c. warm water (105-115 degrees)
5 c. whole wheat flour
5 c. bread flour
1/2 c. sugar
1 tbsp. plus 1 tsp. salt
1 c. instant non-fat dry milk powder
1 c. vegetable oil
1 tbsp. molasses
2 eggs, slightly beaten

Preheat oven to 325 degrees. Dissolve yeast and sugar in warm water. Set aside. Combine flour, sugar, salt, and dry milk in a very large bowl. Add yeast mixture, stirring well. Stir in oil, molasses, and eggs to make a soft dough. Dough will be slightly sticky. Turn the soft dough out on a heavily floured surface. Knead until smooth and elastic (about 8-10 minutes). Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free from drafts for about 1 hour or until doubled in bulk. Punch dough down. Cover and let rise again in a warm place, free from drafts for about 1 hour or until doubled again. Punch dough down and divide and shape into 4 loaves. Place in greased 9 x 5 x 3 inch loaf pans. Cover and let rise in a warm place, free from drafts for 45 minutes or until doubled in bulk. Bake for 20 minutes. Reduce heat to 325 degrees. Bake 15 minutes or until loaves sound hollow when tapped.

Note: Wrap any leftover in foil and freeze. To reheat, thaw to room temperature and bake in unopened foil at 350 degrees for 30 minutes or until hot. Yield: 4 loaves.