1 3/4 c. skim milk
2 tsp. salt
1/3 c. honey
1/3 c. oil
7 c. unbleached white flour
1/2 c. warm water (not over 120 degrees)
2 eggs, room temperature
2 pkgs. dry yeast
7 c. stirred whole wheat flour
Additional white flour

Heat milk to 120 degrees. Add salt, oil, and honey. Dissolve yeast in water. Add to milk; add eggs (slightly beaten) and mix well. Add whole wheat flour; mix and beat well. Add 7 cups white flour; after stirring in until too stiff to stir, work flour in with hands and begin kneading. Use additional flour as necessary through the kneading process until the dough is smooth. Let rise in warm place until double in bulk, 1 to 1 1/2 hours. Punch down and let rise again, 45 to 60 minutes. Punch down; form into 3 loaves and place in greased pans. Let rise until nearly double in bulk, 30-45 minutes. Place in cold oven. Turn oven to 400 degrees. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake 20 minutes. Turn loaves onto side on cooling racks after removing from oven.