1 tbsp. active dry yeast
1 tsp. plus 2 tbsp. honey
3 c. warm water
2 tbsp. oil
1 tbsp. salt
8 1/2 - 9 1/2 c. whole wheat flour

In a large bowl, dissolve 1 teaspoon honey and yeast in 1/2 cup warm water (105 - 115 degrees). Let soak about 10 minutes. Mix remaining water with 2 tablespoons honey, oil and salt. Then add to yeast mixture. Add flour gradually and mix well until dough comes away from sides of bowl easily.

Then remove to a floured board and let set 10 minutes. Knead for 10-15 minutes, adding enough flour to make a smooth, elastic non-sticky dough. Quantity of flour may vary each time. Place dough in oiled bowl. Cover with damp cloth and let rise in warm place until just doubled in bulk, about 2 hours. Punch dough down, knead for a few minutes then shape into loaves.

Place loaves in 2 oiled bread pans and let rise again until almost doubled in bulk. Preheat oven to 350 degrees. Bake about 45 minutes or until crust is a nice golden brown. Remove from pan at once and cool before slicing. For a nice crust, brush top with oil as soon as it comes from oven.