2 1/2 c. water
1/4 c. honey
2 tbsp. vegetable oil
4 c. whole wheat flour
1/2 c. dry milk powder
2 tsp. salt
2 env. dry yeast
2 1/2 to 3 c. all purpose flour

Heat water, honey and oil in saucepan to dissolve honey. Heat to lukewarm. Combine 3 cups of whole wheat flour, milk powder, salt and yeast in a large bowl. Beat in liquid on low speed for 2 minutes. Beat in remaining whole wheat flour. Stir in enough all purpose flour to make a soft dough. Knead on floured surface until smooth and elastic, about 10 minutes. Add flour as needed to prevent sticking. Place in a greased bowl; turn to coat dough. Cover; let rise 50 minutes or until dough has doubled in volume.

Punch dough down. Divide in half, knead a few times. Shape into 2 loaves. Place in 2 lightly greased nonstick loaf pans. Cover; let rise 45 minutes or until doubled.

Bake in a preheated moderate oven (375 degrees) for 40 minutes or until golden brown. Remove from pans and cool on wire racks.