3 c. water
3 c. milk, low-fat or regular
3/4 to 1 c. honey and/or molasses
2-3 scant tbsp. (or env.) dry, powdered yeast
6-8 tbsp. oil (safflower or vegetable, not olive oil)
1-2 tbsp. salt to taste
4-6 c. unbleached white flour
8-10 c. whole wheat flour

The following ingredients are optional; some or all may be added. Flour quantity should be reduced accordingly: 1-3 c. oat bran 1/2 to 1 c. wheat germ or bran 1-3 c. cooked cornmeal or other leftover hot cereal

Heat the milk/water mixture until lukewarm (105-115 degrees). I use a candy thermometer to check. Pour the mixture into a large bowl, mix in the honey/molasses, then sprinkle in the yeast, stirring to dissolve it. Let this mixture stand until the yeast is bubbly. Add the salt and oil to the yeast mixture. (If you have leftover hot cereal or cooked cornmeal, add it to the mixture.)

Mix the flours together in a separate large bowl, reserving 2 to 3 cups of the white flour for kneading. Add 2/3 to 3/4 of the flour mixture gradually to the yeast mixture, beating in well with a wire whisk or electric beater. Work in the remainder of the flour mix with a strong spoon and/or your hands until the dough is firmed up somewhat and pulls away from the sides of the bowl.

Turn the dough out onto a floured board and knead it, using 2-3 cups of white flour (or more as needed), to produce a manageable non-sticky dough. When the dough is smooth and elastic (anywhere from 5-15 minutes, depending on your energy, the flour mix, etc.), place it in a buttered bowl, turning the dough to grease the top. Cover the bowl with a dish towel and place in a warm (70-80 degrees) draft free place until it has doubled in bulk, about 1 hour (longer if less yeast is used.)

NOTE: I let bread rise on top of my electric stove. I turn on the oven for a few minutes, which warms up the stove top slightly, then turn it off. A pilot gas stove is often warm anyway; a shelf near a wood or coal stove sometimes works as well.

Punch down the dough in the bowl, fold in the edges and turn the dough out onto a board. Divide it into 6 equal portions. Form each piece into a smooth tight ball and let stand for 10 minutes. Shape each ball into a loaf; place the loaves into greased loaf pans and let the dough rise again, covered, for 45 minutes to 1 hour, until they look the "right" height - be patient!

Bake breads in a preheated 350 degrees oven for 40-50 minutes or until loaves sound hollow when tapped on the bottom. Remove from pans immediately and through cool on racks. Freeze the extra loaves in sealed plastic bags when they have completely cooled.