1 c. warm water (110-115 degrees)
2 tbsp. active dry yeast
1 c. milk, scalded and cooled to 110 degrees
1/3 c. honey
1/4 c. oil
2 tsp. salt
2 eggs, beaten
5 1/2 - 6 c. whole wheat flour

In mixing bowl, dissolve yeast in warm water. Add milk, honey, oil, salt and eggs. Stir in 2 1/2 cups flour. Beat 100 strokes by hand or 3-4 minutes with electric mixer. Cover bowl and allow mixture to rise in a warm place until doubled, about 40-45 minutes. Mix in remaining flour, reserving 1/2 cup for kneading.

Turn out onto floured board and knead thoroughly 8-10 minutes or until smooth and elastic. Place in oiled bowl, turn dough over to oil top. Cover bowl and let rise in warm place until doubled. Punch down.

Turn out onto lightly floured board. Shape into two loaves. Place in oiled pans, 8x4x2 inches. Cover and let rise until doubled. Bake at 375 degrees 40 minutes. Remove from pans and cool on racks. Makes 2 loaves.