---------- Recipe via Meal-Master (tm) v8.05
       Title: Whole Wheat Bread-Part 1
  Categories: Breads
       Yield: 16 servings
       7 c  Whole wheat flour/divided
            To 8 cups
       2 pk Dry yeast
       1 tb Salt
   1 1/2 c  Milk
   1 1/2 c  Water
     1/4 c  Plus
       2 tb Butter or margarine
     1/4 c  Honey
            Butter or margarine; melted
   Recipe by: Southern Living
   Preparation Time: 0:30
   Combine 3 cups flour, yeast, and salt in a mixing bowl;
   stir and set aside. Combine milk, water, butter, and honey
   in a medium saucepan; place over low heat, stirring
   constantly, until mixture reaches 120 degrees to 130
   degrees.  Stir milk mixture into flour mixture, and beat at
   medium speed of an electric mixer 2 minutes or until
   smooth.  Stir in enough remaining flour to make a stiff
   dough. Turn dough out onto a lightly floured surface; let
   dough rest 10 minutes.  Knead dough until smooth and
   elastic (about 3 minutes).  Place in a well-greased bowl,
   turning to grease top.  Cover and let rise in a warm place
   (85 degrees), free from drafts, for 50 minutes or until
   dough has doubled in bulk.
   Punch dough down, and divide in half; shape each portion
   into a loaf.  Place in 2 well-greased 9- x 5- x 3-inch
   loafpans.  Cover and let rise in a warm place, free from
   drafts, 50 minutes or until doubled in bulk.  Bake at 375
   degrees for 35 to 45 minutes or until loaves sound hollow
   when tapped.  Brush loaves with melted butter; remove from
   pans, and let cool on wire racks.  Yield:  2 loaves.
   Recipe continues on Whole Wheat Bread-part 2