4 c. whole wheat flour
1/2 c. sugar
1 tbsp. salt
2 pkgs. dry yeast
2 eggs
1/2 c. cooking oil
4 1/2 c. liquid (temperature, 100 to 115 degrees)
2 c. whole wheat flour
3 c. bread flour
3 c. unbleached flour

Mix together first 4 ingredients, then add eggs, oil, and liquid. Beat 3 minutes with electric mixer at medium speed. Mix together the 3 flours; add half at a time to liquid mixture. Turn dough onto floured board or pastry cloth. Knead for 10 minutes or more. Place dough in large, greased bowl. Turn over and cover with damp cloth. Let rise until doubled; punch down. Turn dough onto floured surface and divide into 4 or 5 sections. Flatten with fists to work out bubbles. Shape into loaves and place in greased bread pans. Cover with damp cloth and let rise until doubled. Bake 35 minutes in 350 degree oven. Remove from pans. Brush with butter. Store in refrigerator. Bread freezes well. For liquid - 1 c. nonfat dry milk and enough luke warm tap water to make 4 1/2 c. liquid works well.