2 pkgs. active dry yeast
1 1/2 c. warm water (110 degrees)
5 tbsp. honey or molasses
4 3/4 to 5 1/4 c. whole wheat flour
1/4 c. (1/8 lb.) butter, melted
2 tsp. salt
2 lg. eggs

In a large bowl, combine yeast, water and 1 tablespoon of the honey; let stand about 5 minutes. Add 1 1/2 cups of the whole wheat flour. Beat until smoothly blended. Cover and let stand in a warm place until doubled, 20 to 30 minutes. Stir in butter, remaining 1/4 cup honey, salt and eggs. Add 2 cups whole wheat flour and beat until thoroughly moistened. Stir in another 1 1/4 cups flour.

If using a dough hook, beat on high speed until dough pulls cleanly from sides of bowl, 5 to 8 minutes; add flour, 1 tablespoon at a time, if needed.

If mixing by hand, scrape dough out onto a whole wheat floured board and knead until dough is smooth, about 10 minutes; add just enough flour to board to prevent sticking. Place dough in an oiled bowl.

Cover dough with plastic wrap. Put in a warm place and let rise until doubled, about 1 hour. Punch dough down and knead lightly on a board to release air bubbles. Cut dough into 2 equal portions. Shape each portion into a loaf and place each in a greased 4x8 inch loaf pan. Cover lightly with plastic wrap and let rise in a warm place until almost doubled, 20 to 30 minutes.

Bake in a 375 degree oven until bread is golden brown and sounds hollow when tapped, 35 to 40 minutes. Turn out onto racks to cool. Makes 2 loaves, each 1 1/4 pounds.