4 c. unbleached flour
1/4 c. yeast (4 packets)
2/3 c. instant powdered milk
1/8 c. salt (2 tbsp.)
2 tsp. ground cinnamon (optional for rolls or swirl)
1/2 c. raw honey
4 c. water at 110 to 120 degrees
2 eggs
7 c. whole wheat flour

Stir together first 6 (7) ingredients in order. Beat with electric mixer 1 minute. Add eggs; beat to blend. Stir in whole wheat flour and stir to evenly blend. Turn onto floured bread board. Cover and let rise 10 minutes. Grease large bowl and bread pans. Knead dough in long slow strokes for 10 minutes. Put dough in greased bowl. Turn over once; cover and let set 20 minutes. Divide dough in equal parts for pans. Roll out each and roll up. Pinch seams together. Tuck ends under and put in pans, seams down. Cover and let rise 45 to 60 minutes. Bake in 400 degree preheated oven 40 minutes. No peeking for at least 15 minutes.

VARIATIONS:

CLOVERLEAF ROLLS: Use 3 inch balls in each muffin tin whole. Bake 15 minutes.

HAMBURGER BUNS: 2 inch balls, flattened. Bake approximately 15 minutes.

CINNAMON SWIRL: When rolling out loaf spread with butter and sprinkle with cinnamon/sugar. Roll into loaf. Bake same as bread.

CINNAMON ROLLS: Use dough for 2 loaves. Roll into large rectangle. Butter, sprinkle with cinnamon, sugar, a little brown sugar, 1 apple, peeled and finely chopped and chopped pecans. Cut rolled dough at 1 inch intervals. Bake in 9 x 13 x 2 inch pan and bake 15 to 20 minutes. Frost with powdered sugar glaze when warm.