Bread

4 cups whole wheat flour
4 cups bread flour
2 2/3 cups water
2 packets active dry yeast
1/2 cup vegetable oil
1/2 cup honey, molasses, or maple syrup, or 3 tbsp. sugar
1/2 cup nonfat dried milk
2 1/2 teaspoons salt

Put water in a large bowl. Add yeast. Stir to dissolve. Add maple syrup and 4 cups of whole wheat flour. Beat well, about 200 strokes. Let the yeast do its stuff for about 45 minutes. Add oil, salt, and dried milk. Mix thoroughly. Work in remaining flour (4 cups), 2 cups at a time.

Kneed on lightly floured surface about 7 minutes, or until dough is smooth and elastic. Place in a large oiled bowl and turn to coat. Cover bowl with a clean towel. Let rise in a warm, draft-free place until doubled in bulk (1 to 2 hours, depending on the temperature).

Punch down dough. Divide into two equal pieces, and form each into a loaf. Place in two greased 9x5x3-inch loaf pans. Cover and let rise about 45 minutes, or until nearly doubled and dough springs back after a finger poke.

While dough is rising, preheat oven to 350 degrees. Bake for 35 minutes, tenting it lightly with aluminum foil after 20 minutes.

Yield: 2 loaves.