1 tablespoon active dry yeast
3 cups warm water
1 cup nonfat dry milk
5 cups white flour preferably
cup whole wheat flour (4 ½ to 5)
2 cups whole grain millet
cup wheat germ
1 cup white flour (1 to 1 ½)
Makes two 9-inch loaves or three 8-inch loaves
Put the yeast in a large bowl and pour a little warm water over it. Let it stand until dissolved. Add remaining warm water, the dry milk, the honey, and mix well. Add 3 1/2 c of the white flour and 3 1/2 c of whole wheat flour and beat about 50 strokes. Cover with plastic wrap, and let stand in a warm place for 1-3 hours.
Turn the dough out onto a floured surface, let rest a few minutes while you clean out the bowl and grease it, then knead 8-10 minutes, incorporating as much of the remaining flour as necessary until you have a smooth, elastic dough. Put the dough back in the greased bowl, turning to coat; cover with plastic wrap and let stand about 1-1 1/2 hours, until double in bulk.
Punch down and let rise, covered, until double-about 45 minutes.