4 - 5 c. unbleached flour
1 & 1/2 c. whole wheat flour
2 packages active dry yeast
2 c. water
3/4 c. canola oil
3 TBS honey
2 eggs, beaten
In large bowl, combine 3 c. unbleached flour, 1 c. whole wheat flour, sugar & yeast. Blend well.
In small saucepan, heat oil, water and honey until very warm (120 - 130 degrees). Add warm liquid & eggs to flour mixture; blend at low speed with electric mixture until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining whole wheat flour & enough unbleached flour to make a stiff dough.
On floured surface, knead in 1/2 to 1 c. unbleached flour until dough is smooth & elastic, about 5 minutes. Place in greased bowl; cover loosely with greased plastic wrap & cloth towel. Let rise in warm place until light & doubled in size, about 45-60 minutes.
Punch dough down several times to remove all air bubbles. Shape into 2 loaves*; place each into greased loaf pan. Cover; let rise in warm place until doubled in size, about 30-45 minutes.
Preheat oven to 375. Uncover loaves and bake for 30 minutes or until light golden brown & "hollow" sounding when thumped. Remove from pans & cool on wire rack.
*For cloverleaf rolls, grease 36 muffin cups. Divide dough into 36 pieces; divide each piece into thirds. Shape each third into a ball. Place 3 balls into each greased muffin cup. Let rise & bake for 12-16 minutes, until light golden. Remove from pans immediately & cool on wire rack.