10 to 12 cups whole wheat flour
2/3 cup oil
2/3 cup honey
6 cups warm water
3 tbl wheat gluten
2 tbl salt
2 tbl instant yeast
2 tbl dough enhancer

Combine several cups flour, water, oil, honey and yeast in mixing bowl. With dough hook, mix on low speed for 2 minutes. Add 2 to 3 cups whole wheat flour, salt and dough enhancer. Mix on Low speed while slowly sprinkling additional whole wheat flour into the mixing bowl until the sides of the bowl are clean. Continue kneading for 10 minutes. Remove the finished dough - shape into loaf pans - let rise until double then bake at 350 for 30 to 45 minutes. Top will be golden brown.

Whole Wheat Pancakes

2 cups Whole Wheat flour
1 tsp salt
2 tsp baking powder (Rumford- non aluminum)
½ tsp soda
2 cups buttermilk
2 eggs
2 tbls oil
1 tbl honey

1. Mix dry ingredients.
2. Mix wet ingredients.
3. Add together. Mix well
4. Cook on hot griddle.

To make waffles, separate eggs, stiffen egg whites and fold in as last step.

Mexican Cornbread

1 1/3 cup Yellow Cornmeal
1/3 cup whole wheat flour
1 tsp sea salt
1 tbl non-aluminum baking powder (Rumford)
1/2 tsp baking soda

2 eggs beaten
1 cup buttermilk
3 tbl olive oil
2 tbl honey or sweetener
1/4 cup chopped green pepper
1/4 cup chopped onion
1/2 whole kernel corn
1/2 cup shredded soy, cheddar,
or monteray jack cheese
4 oz can green chilies
or 1/4 cup chopped jalapeno peppers

Combine dry ingredients, Combine remainder and add to dry. Stir until moistened. Pour into hot greased heavy skillet. Bake @375° 30-35 minutes.

Prune Muffins
(these are much better than they sound)

1/3 cup olive oil (safflower or canola)
1 cup honey
Beat the above till fluffy.
Add 2 eggs, one at a time.
Mix separately:
2 1/2 cups whole wheat flour
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon salt
Combine all ingredients with
1 cup buttermilk
1 cup stewed prunes (boil in water, then mince)
1 cup pecans (optional)
1/2 cup raisins (optional)

Bake in muffin tins 25 min @ 350
Makes 18 muffins.