2 1/4 c. warm (105 to 115 degrees) water
1 tbsp. honey
2 tbsp. dry yeast
6-7 c. stone ground whole wheat flour
3/4 c. powdered milk
1/4 c. plus 2 tbsp. molasses
1/4 c. plus 2 tbsp. oil
2 tsp. salt

Dissolve honey in water and yeast. Let mixture stand 5 minutes, then use bread hook attachment or mix by hand. Add 5 cups flour, powdered milk, molasses, oil and salt. Knead by hand or with bread hook attachment and add more flour as needed. When you have a stiff dough, knead 7-10 minutes longer or until dough is smooth and elastic.

Place in large Tupperware container with lid. Let rise by stove for 1 hour, or until doubled in bulk. Punch down and divide dough for loaves. Shape each section and place in buttered bread pans. Cover and let rise 30 minutes more or until doubled. Bake in preheated 350 degree oven for 30 minutes, remove bread from pan immediately, place on wire racks and butter top of loaves. Enjoy! 2 loaves or 3 small loaves.

Pans should be greased with butter, lard or butter. Also 1/4 cup raw sunflower seeds may be added when kneading.