Combine in mixer bowl:
3 cups whole wheat flour
1/2 c. nonfat dry milk
1 T, salt
1/4 c. wheat germ
2 pkgs. dry yeast
Heat in saucepan until warm:
3 cups water or potato H2O
1/2 c. honey
2 T. oil
Pour warm (not hot) liquid over flour mixture. Beat with electric mixer 3 minutes. Stir in:
1 additional cup whole wheat flour.
4-4 1/2 c. white flour
Knead 5 minutes. Place in greased bowl–turn, let rise until double in bulk. Punch down–divide in 1/2 and shape into loaves. Place in greased 9×5 bread pans. Cover and let rise 40-45 minutes. Bake @ 315 for 40-45 minutes. Optional: Replace 1 c. w.w. flour with soy flour.