2 pkgs. active dry yeast
2 cups milk, heated to lukewarm
1/2 cup oil
2 eggs, lightly beaten
1/4 cup sugar
3 1/2 cups unbleached white flour, approximately
3 1/2 cups whole wheat flour

1. Dissolve the yeast in the milk. Add the oil, eggs and sugar and mix well.
2. Place 3 1/2 cups unbleached white flour and the whole wheat flour in a large bowl and stir in the milk mixture. Mix well and turn onto a floured board. Knead until smooth and satiny, about 10 minutes, adding only enough unbleached white flour during the kneading to prevent sticking.
3. Place dough in a clean oiled bowl. Turn to oil the top of the dough. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
4. Punch down and knead briefly. Shape the dough into 2 loaves. Place in oiled 8 1/2 x 4 1/2-inch loaf pans. Cover and let rise again until doubled in bulk, about 45 minutes.
5. Preheat the oven to 375*F.
6. Bake loaves 15 minutes, lower oven heat to 325*F and bake 40 minutes longer or until loaves sound hollow when tapped on the bottom.
7. Brush tops of hot loaves with butter for a soft crust. Cool on a rack.
Yield:2 loaves