1/3 stick (3 tbsp.) butter
2 1/4 c. water
5-6 c. flour (1/2 unbleached, 1/2 whole wheat)
2/3 c. wheatberries (whole wheat kernels)
1 tbsp. salt
1/4 c. honey
2 tbsp. yeast
1 tsp. sugar
1 1/3 c. dry milk powder (optional)

Warm water to 110 degrees. (This is somewhat cooler than typical hot water settings of 120-140 degrees.) Mix yeast, sugar, and water in a large bowl. Allow to "proof" for a few minutes. This is to make sure yeast is viable. (It should become quite bubbly and frothy.)

Grind the wheat in a blender at high speed. You will have a mix of fine and coarse grains.

Add to water: milk powder, honey, salt, ground wheat, butter and 1 cup flour. Mix well. Continue adding flour, alternating types, 1/2 to 1 cup at a time, until it is too hard to stir. Then turn onto floured board and knead until elastic. Cover with a bowl and let it rest for 20-30 minutes.

Form into 2 loaves and place in greased loaf pans. Let rise until doubled in bulk (tops will be nearly 1 inch above the top of pan). Bake at 350 degrees for 30-35 minutes. Outside should be golden brown; when the bottom is tapped there will be a hollow sound. Remove from pans to cool. Makes 2 loaves. (Total cooking time: 3 hours.)