2 pkgs. dry yeast
4 c. warm water
1/2 c. melted butter
1/4 c. sorghum
1/2 c. honey
3 1/2 tsp. salt
1 c. dry milk
1/4 c. wheat bran
1/4 c. wheat germ
6 c. whole wheat flour
3 1/2 c. Pillsbury's High Protein, High Gluten, Bread Flour

Dissolve yeast in warm water. Mix in the next four items. Mix in the milk, bran and wheat germ. Stir in the whole wheat flour two cups at a time. Mix in half the white flour. Use the remainder on the bread board for kneading the bread until smooth.

Place in oiled bowl, turn over to oil the top. Cover and let rise in a warm place until double. Work down and make out into five loaves in pans 7 1/2 x 3 1/2 inch which have been sprayed well with Pam. Let rise until double and no more.

Bake 35 minutes at 350 degrees. Butter tops for soft crust. Use 2/5 of a batch of this dough for two pans of pecan rolls and have three loaves of bread. Freeze the extra loaves until needed.

See following recipes for Pecan Rolls and Cider Apple Butter Toast, made of this bread, spread with butter and homemade apple butter, will be better than any doughnut or coffeecake.