5 1/2 to 6 c. whole wheat flour
2 1/2 c. hot water (130 degrees)
1 tbsp. salt
3 tbsp. butter, butter or oil at room temperature
2 pkg. dry yeast
1/4 c. honey
Vegetable oil

In a large bowl mix 2 cups flour, yeast and salt. Stir in the hot water and when mixed, beat with an electric mixer at low speed or with wooden spoon for 2 minutes, scraping sides of bowl occasionally.

Add butter, honey and 1 cup more flour. When mixed, beat at medium speed or by hand for 2 minutes, until thick and elastic. With a wooden spoon stir in just enough of the remaining flour to make a soft dough. Turn out dough onto a floured surface (use some of the remaining flour) and knead for 5 minutes, until dough is smooth and elastic, adding only as much flour as necessary to prevent dough from sticking.

Cover dough with bowl and let stand for 20 minutes. Grease 2 (8 1/2 x 4 1/2 x 2 1/2 inch) loaf pans. Uncover dough and knead briefly; divide in half and shape each half into a loaf. Place in prepared pans. Brush 2 pieces of plastic wrap with oil and loosely cover loaves.

Refrigerate from 2 to 24 hours. Preheat oven to 350. When ready to bake, remove from refrigerator, uncover and puncture any surface bubbles with a toothpick. Place in an ungreased loaf pan. Bake 40 to 60 minutes or until done. Cool on wire racks.