Wheat bread, whole wheat and honey

1 cup Milk
2 tablespoons sugar
1 tablespoon salt
1/4 cup margarine
1/2 cup honey
1 1/2 cups warm water (105-115 degrees0
2 packages Rapid Rise dry yeast
2 1/2 cups sifted plain flour (or bread flour)
5 cups unsifted whole wheat flour
2 tablespoons melted margarine

Mix together sugar, salt, milk, 1/4 cup margarine and the honey. Sprinkle yeast over the warm water, stirring until dissolved. Stir the milk mixture into the water.

Add bread flour and 2 1/2 cups of the whole wheat flour. Beat until smooth. Gradually add the remaining whole wheat flour, mixing in last of it with hadn until dough leaves side of bowl. Turn onto lightly floured board and knead about 10 minutes (or use mixer with dough hook for about 5 minutes).

Grease a bowl. Put dough in, then turn it greased side up and cover. Let rise in warm place for about 1 1/2 hours.

Punch dough down and turn onto lightly floured board. Divide in half and shape each into a smooth ball. Stretch or roll each until it is about 20 inches long. Fold dough into thirds from each opposite direction. Press with fingers to break any air pockets. Seal edge and ends by pinching together. Roll under palm of hand to smooth the shape.

Place seam side down in lightly greased 9x5x3 loaf pans. Brush top of each loaf with a tablespoon of melted margarine. Cover and let rise in warm place until doubled in bulk or until sides of dough reach tops of pans, about 1 1/4 hours.

Bake in a 400 degree oven for 40 to 50 minutes. Check after 40 minutes to insure top of loaves do not burn. Top should be browned and sound hollow when rapped with knuckle. Remove from pans immediately and cool well on a wire rack away from drafts.

If a lighter colored crust is desired, cover tops loosely with aluminum fol after the first 25 minutes of baking.