3 c. whole wheat flour
1/2 c. non-fat dry milk
1/2 tsp. salt
2 pkgs. active dry yeast
3 c. water
1/2 c. honey
2 tbsp. cooking oil
4 c. all-purpose flour

Combine whole wheat flour, non-fat dry milk, salt, and yeast in large mixing bowl; set aside.

Heat water, honey, and cooking oil in saucepan over low heat until warm, about 110 degrees. Pour warm liquid over flour mixture. Blend at low speed 1 minute, then medium speed 2 minutes. By hand stir in 1 cup additional whole wheat flour and 4 cups all-purpose flour, 1 cup at a time.

Knead on floured surface, about 5 minutes, using additional 1/2 cup all-purpose flour. Place dough in greased bowl; cover, let rise until doubled, about 60 minutes.

Generously grease 2 (9 x 5) loaf pans. Punch down dough and divide in half. Shape each half into a loaf and place in greased pan. Cover; let rise until doubled, about 45 minutes. Bake at 375 degrees for 35-40 minutes or until loaves sound hollow when tapped. Remove from pan and cool on rack.