Nutritious Bread

1 package active dry yeast
3 cups lukewarm water
1 cup powdered milk (not made up)
 1/2 cup honey
4 cups whole wheat flour (or 3 cups whole wheat flour and 1 cup wheat germ)
1 1/2 Tbsp salt
1/2 cup vegetable oil
5 to 6 cups all-purpose flour
Melted butter

In a large mixing bowl dissolve the yeast in the water. Add the milk and honey, then the 4 cups whole wheat flour. Beat with a whisk until lumps disappear (it will be no thicker than cake batter). Let the dough rise for 1 hour.

Add the salt, oil, and white flour, working in all the flour the dough will take - until it’s not sticky. Knead for 3 to 4 minutes, until the dough is smooth. Put the dough into a large greased bowl and turn it once so it’s greased on both top and bottom. Cover the top with a towel. Let it rise 50 minutes. Punch down and let rise 40 more minutes

Shape into 2 large smooth loaves and put them in loaf pans which have been greased with shortening. Let rise in the pans, covered with a towel, 30 minutes. Set the time for 15 minutes to remind yourself to preheat the oven to 350*F.

Bake for 1 hour. When right out of the oven brush the top with melted butter.

Option #1: Bake only 1 loaf and roll the other half of the dough into approximately 2-inch rolls. Bake on a cookie sheet at 350*F for 25-30 minutes. Rub a cube of butter over the tops of the warm rolls.

Option #2: Take the unbaked round rolls from above and flatten them into circles about the size of your palm. Fold each circle of dough around a small wedge of cheddar cheese and 2 Tbsp of browned ground beef. Bake sealed-side down on a cookie sheet for 25-30 minutes at 350*F. Serve with barbecue sauce or mustard for dipping.