MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Whole Wheat Bread (Kh)
  Categories: Breads
       Yield: 1 servings
     1/4 c  Warm water (105 for dry
            Yeast, 95F for compressed
       1 pk Yeast, active dry or
   1 1/2 c  Scalded milk, cooled to 105
            Or 95F
       1 c  Honey
       2 tb Olive oil
       2 tb Salt
       6    To 6 1/2 cups whole wheat
   Pour water into a bowl; add yeast and stir until dissolved. Add milk,
   honey, olive oil, and salt. Stir with a wooden spoon until well
   blended. Stir in 4 cups of flour, 1 cup at a hme. Beat until dough is
   smooth and elastic. Mix in another cup of flour. The dough will be
   very stiff. Measure another cup of flour; sprinkle half of it on a
   board. Turn dough onto the board. Knead dough, adding flour to board
   until the dough no longer sticks. Continue kneading until dough is
   not sticky (about 8 minutes). Put dough into a greased bowl about
   three times the size of the dough. Turn dough to grease surface
   lightly. Cover bowl with a towel and let rise in a warm place for
   about 2 hours, or until double in bulk. Test by inserting a finger
   about 1/2 inch into dough. If indentation remains, the dough is ready
   to shape. Punch dough down; squeeze out air bubbles and shape into a
   smooth ball. Let rise again in warm place for about 30 minutes.
   Divide into equal portions for 2 loaves. Form each into a smooth oval
   loaf. Let stand covered for 15 minutes. Place the loaves seam side
   down in 2 greased 9x5x3-inch loaf pans. Cover with a towel and let
   rise in warm place until almost double in bulk (about 1 hour). Bake
   at 375F about 30 minutes, or until crust is medium brown. Turn out of
   pans at once. Cool on wire racks.