2 pkgs. (5 tsp.) active dry yeast
3/4 c. warm water (105 to 115 degrees)
2 c. lukewarm low-fat milk
3 tbsp. sugar
3 tbsp. peanut oil or olive oil
1 tbsp. salt
4 c. whole wheat flour
3-4 c. breadmaker's flour

Scald milk and cool to 100-105 degrees.

Dissolve yeast in warm water in a large bowl. Stir in milk, sugar, oil, salt, 2 cups whole wheat flour, and 2 cups of breadmaker's flour; beat until smooth. Mix in remaining whole wheat flour and enough breadmaker's flour to make dough easy to handle.

Turn dough onto a lightly floured surface; knead vigorously until light and elastic (about 10 minutes). Place in oiled bowl and turn oiled side up. Cover and place bowl in a warm, draft-free place until doubled, about 1 hour. Dough is ready when fingertip indentations of 1/2-inch remain.

Punch down dough; divide in half. Roll dough half to a 9 x 18-inch rectangle with a floured pin and cloth. Fold dough in thirds (about 6 x 9 inches) overlapping ends. Roll up tightly beginning at narrow end. Press in ends of roll, seal ends with edge of hand; fold thin ends under.

Place loaves, seam side down, in oiled 9 x 5 x 3 loaf pans. If crusty bread is desired, lightly oil the loaves. Cover and keep in a warm, draft-free place until doubled in volume, about one hour.

Preheat oven to 425 degrees. Place loaves on low rack so that tops of pans are in the center of the oven. Pans should not touch walls or each other. Bake for 25-30 minutes until loaves are golden brown and sound hollow when tapped with a spoon. Immediately turn out loaves on a wire rack to cool. Optionally, brush tops of loaves with oil.