3 c. whole-wheat flour
1/2 c. dry nonfat milk
1 tbsp. salt
3 pkg. yeast (7 tsp. dry)
3 c. warm water
1/2 c. honey
2 tbsp. cooking oil
2 tbsp. molasses

Combine flour, milk, salt and yeast in large mixing bowl. Combine remaining ingredients, then add to dry ingredients (pour warm liquid over flour mixture). Blend at low speed 1 minute. By hand, stir in 1 cup whole-wheat flour. Add 4 to 4 1/2 cups all-purpose flour. Knead for 5 minutes. Place in a greased bowl; cover and let rise in a warm place 45 to 60 minutes or until light and double. Punch dough down and divide into thirds for 8 1/2 x 4 1/2 x 2 1/2 pans or in 1/2 for larger pans. Shape into loaf by rolling dough into rectangle. Roll up jelly roll fashion and place in greased pans. Cover and let rise 30 to 45 minutes in a warm place until light and doubled.

Bake at 375°F (350°F glass pans) for 40 to 45 minutes, until loaf sounds hollow when tapped.

Makes 3 loaves. Can freeze. Can do ahead.