2 pkgs. active dry yeast
2 1/2 c. warm water (110 to 115 degrees)
2/3 c. non-fat dry milk powder
1/2 c. all-purpose flour
1/2 c. soy flour (optional)
1 1/2 tsp. salt
1/2 c. cooking oil
1/4 c. honey
1 egg
5 1/2 to 5 3/4 c. whole wheat flour

In a large bowl dissolve yeast in warm water. Stir in dry milk powder, all-purpose flour (use 2/3 cup if not using soy flour), soy flour if desired and salt. Combine oil, honey and egg; add yeast mixture. Beat well by hand. Stir in as much of the whole wheat flour as you can mix in with a spoon. Turn dough out onto a lightly floured surface; knead in enough of the remaining whole wheat flour to make a stiff dough. Continue kneading 5 to 8 minutes or until smooth and elastic. Place dough in a large, greased bowl, turning once to grease surface. Cover, let rise in a warm place about 1 hour or until double.

Punch down. On a lightly floured surface, divide dough in half. Shape into 2 loaves. Place loaves, seam side down, in greased 9 x 5 x 3 inch loaf pans. Cover; let rise in a warm place about 45 minutes or until nearly double. Bake in a 350 degree oven for 35 to 40 minutes or until loaves sound hollow when tapped. (Cover loaves with foil the last 10 minutes to prevent overbrowning.) Immediately turn out onto wire racks, cool.