c. whole wheat flour
1/3 c. honey
3 T. white sugar
1/2 c. vegetable oil
3 tsp. salt
3 T. self-rising yeast
4 c. lukewarm water
9 c. Seal of Minnesota bread flour
Mix the first 7 ingredients; let stand 5 to 10 minutes.
Stir in enough flour to make a thick, cake batter-like mixture,
then knead in more flour until firm and elastic.
Let rise twice.
Bake at 425 for 20 minutes.
Yield: 4 loaves.
Note: Keep dough covered with plastic wrap at all times when not working it.