8 tsp. dry yeast
2 c. warm water
4 tbsp. honey
1/2 c. skim milk powder
1/2 c. safflower oil
1 1/2 tsp. salt
1/2 c. wheat germ
2 eggs, well beaten
2 c. oatmeal
6 c. whole wheat flour warmed
1 c. raisins or currants

Dissolve yeast in 1 cup warm water. Add 1 tbsp. honey. Combine dry skim milk with remaining water and heat. Add oil, wheat germ, and remaining honey.

In large mixing bowl, combine milk mixture, eggs and yeast mixture. Mix in oatmeal and 5 1/2 cups whole wheat flour a cup at a time. Reserve other 1/2 cup for kneading. Knead until smooth and elastic, about 10 minutes. Put in oiled bowl. Cover with damp towel and let rise until double, approximately 1 1/2 hours.

Stir dough down and knead with remaining flour, gradually working in raisins or currants. Shape into 2 round loaves. Brush with egg glaze (1 egg beaten with 1/2 tsp. water). Put loaves on greased cookie sheets to rise 1 hour. Bake in preheated oven at 375 degrees for 30 minutes or until golden brown. Remove to wire racks.