2 packages active dry yeast

1 cup water, warm, 105°F-115°F

1 cup milk, warm, 105°F-115°F

1/3 cup honey

6 ½ cups Whole White Wheat Flour

2 eggs

¼ cup shortening

2 tablespoons salt

Dissolve yeast in warm water in large mixing bowl. Add milk and honey. Beat in 3 cups of the flour and eggs. Beat 100 strokes or 2-3 minutes on medium mixer speed. Cover bowl and allow sponge to rest 20-30 minutes.

Mix in salt and flour, ½ cup at a time, until dough can be turned out on lightly floured surface to knead. If using a dough hook, add shortening and complete by kneading on dough hook 8 minutes. If kneading by hand, knead 10-15 minutes, gradually kneading in shortening.

Let dough rise in greased and covered bowl until double. Punch dough and divide in half. Let dough rest while greasing two 8 1/2 x 4 1/2 inch bread pans. Shape, place in pans and let rise until double. Bake at 375°F for 20 minutes. Makes two loaves.