4 c. whole wheat flour
1/2 c. non fat dry milk
1 tbsp. salt
2 pkgs. dry yeast
3 c. water
1/2 c. honey
2 tbsp. vegetable oil
4 - 4 1/2 c. all purpose flour

Combine 3 cups wheat flour, dry milk, salt and yeast in large bowl. Heat water, honey and oil over low heat until warm. Pour warm liquid over flour mixture. Blend on low speed 1 minute, medium speed 2 minutes. Add remaining wheat flour and blend with mixer. Stir in 4 cups all purpose flour by hand.

Turn onto floured board and knead, adding flour as necessary to keep dough from being too sticky, until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl, turning greased side up. Cover and let rise 45 to 60 minutes, until dough is light and doubled in bulk.

Punch down and divide in half. Roll each half into a 14"x7" rectangle. Starting with 7" side, roll up jelly roll fashion. Place each loaf in greased 9"x5" pan, tucking sides under. Cover loaves and let rise 30 to 45 minutes or until light.

Preheat oven to 375 degrees. Bake 40 to 45 minutes, until loaf sounds hollow when lightly tapped. Remove from pan, cool on wire rack before slicing.