Wheat bread tends to be dryer in the texture and flavor. Molasses keeps it moist.

Put 1/2 teaspoon sweetener in 1/2 cup warm (110 degree) water, add 2 tablespoons yeast. Don't stir; set aside. Measure out 5 cups water, add 2/3 cup oil. Put in 2/3 cup brown sugar or honey or molasses or 1/3 cup each honey and molasses (moister) and 2 tablespoons salt. Mix.

Add 7 cups whole heat flour (add 4 cups, beat with mixer, add 3 cups, beat again.) Glutten is developed by kneading and beating. Makes bread more tender and helps it to stick together.

Add yeast. Mix well and put mixer away. Grease a small area of counter and dump the dough out. Knead for 10 minutes. Let rise until doubled in bulk. Make into 4 loaves and place in well-greased pans. Let rise again until 1/3 to double size. Bake at 350 degrees for 35-40 minutes.

FOR ROLLS: Put dough on greased counter. Roll out to 1/4 to 1/2 inch thick in oblong shape. Pat softened butter on dough and sprinkle with cinnamon and crumbled brown sugar. Roll up from narrowest side. Grease bottom of baking pan and sprinkle bottom with brown sugar and chopped nuts.

Cut rolls in 1-inch slices and put in pan. Let rise and bake at 350 degrees until done. Remove from oven and dump upside down at once on another pan or a piece of foil. Can put 1 teaspoon honey on each roll and pour 1 cup sour cream over all, if you like.

Freshly ground wheat makes this recipe even more delicious!