3 1/2 c. stone ground whole wheat flour
2 c. all purpose flour
2 pkgs. active dry yeast
4 tsp. salt
1/3 c. maple syrup
3 tbsp. softened butter or shortening
2 1/4 c. hot tap water
1 egg
Cooking oil

Spoon whole wheat flour into measuring cup and level off. Pour onto wax paper. Measure all purpose flour as directed above into large bowl. Add undissolved yeast and salt to flour in bowl. Stir well to blend. Add syrup and butter. Add hot tap water.

Beat with electric mixer at medium speed for 2 minutes. Scrape bowl occasionally. Add egg and 2 cups whole wheat flour. Beat at high speed for 2 minutes. Stir in remaining whole wheat flour with wooden spoon.

Place in 2 greased 1 quart round casseroles or oven proof bowls about 3 inches deep. Brush dough lightly with oil. Cover pans loosely with plastic wrap. Let stand in a warm, draft free place for 20 minutes. Refrigerate 2 to 24 hours. When ready to bake remove from refrigerator. Uncover.

Let stand 20 minutes while preheating oven. Bake at 375 degrees for 35 to 45 minutes or until done. Remove from pan immediately. Brush top crust with butter if desired. Cool on rack. Yield: 2 loaves.