5 to 5 1/2 c. whole wheat flour
2 pkgs. active dry yeast
2 tbsp. sugar
2 tsp. salt
2 c. skim milk
1/2 c. vegetable oil
1 egg white
1 tsp. water

In large mixer bowl, stir together 2 cups flour, yeast, sugar and salt. In small saucepan, heat milk and oil over low heat until very warm (120 to 130 degrees). Remove from heat.

With mixer at low speed gradually add milk mixture to flour mixture. With mixer at medium speed beat 2 minutes or until smooth. Beat in 1/2 cup flour to make a thick batter. Continue beating 2 minutes. Stir in enough additional flour (2 to 2 1/2 cups) to make a dough that can be easily handled.

On a lightly floured surface knead about 10 minutes or until smooth and elastic. Place in greased bowl; turn dough over so that top is greased. Cover with damp towel and let rise until doubled (about 1 hour).

Punch dough down. Divide in half. Cover with damp towel; let rest 10 minutes. Shape each half into a round or slightly oblong loaf and place on large greased cookie sheet. Cut 3 slashes, 1/4 inch deep in to of each loaf. Cover with towel; let rise until doubled (about 45 minutes).

Lightly beat together egg white and water; brush loaves with egg white mixture. Bake in 375 degree oven about 35 minutes or until loaves sound hollow when bottoms are tapped. Immediately remove from cookie sheets; cool on wire racks.