1 tsp. sugar
1 c. lukewarm water
2 tbsp. dry yeast
3 tbsp. safflower oil
3 tbsp. honey
1 tbsp. butter flavoring
4 c. unbleached white flour
1 c. powdered milk
4 c. whole wheat, divided
1/2 c. soya flour
2 c. hot water
1 tbsp. salt

Dissolve sugar in lukewarm water; then add yeast and let it "proof" until the mixture foams up to fill a 2 cup measure. Dissolve the oil and honey in the hot water. Add butter flavoring and beat in 2 cups of whole wheat flour. Add dissolved yeast. Let rise in a warm place until very bubbly. Add salt. Beat in 2 more cups of whole wheat flour and soya flour. Sift powdered milk with 2 cups of the white flour (so milk won't lump) and add to mixture. Knead dough until it becomes firm and elastic.

Divide into 3 loaves and let rest for 10 minutes. Knead again. Place in well greased loaf pans and let rise until double din size. Bake at 400 degrees for 10 minutes, reduce heat to 350 degrees and continue baking for 25 minutes, or until loaf sounds hollow when turned out and tapped on bottom. Brushing tops of loaves with butter while hot prevents crumbs when slicing. Yields 3 loaves.

You may substitute 1/2 cup of the flour. This gives the bread a heavier texture and a little more protein, which we like.