9 c. flour mix
3 c. warm water, not over 135 degrees
2 tbsp. yeast
2 tsp. salt

Flour mix for whole wheat bread:

2 c. whole wheat flour
1 c. wheat bran
1/2 c. gluten
5 1/2 c. white flour, labeled better for bread

Or flour mix for rye bread:

1 c. whole wheat flour
3 c. rye flour
1/2 c. gluten
4 1/2 c. white flour, labled better for bread

Combine all ingredients and mix, then knead for at least 10 minutes. Let rise about one hour or until the dough has doubled in size, knead and let rise again. This time knead and divide into three pieces. Place in greased bread pans and allow to rise for at least 20 minutes. Preheat oven to 425 degrees then bake for about 20 minutes. Remove from oven when loaves are golden brown, glaze the top of loaves with butter and let cool. Soon you may slice and enjoy.