Makes 4 large loaves

4 Cups fresh ground Wheat Berries
2 Cups Old Fashioned Oats (ground)

(Note you may use 6 cups whole wheat flour for the Wheat Berries and Oats)

4 Cups warm Milk 110 degrees
1 Cup warm Water 110 degrees
1/2 Cup Sugar
1/2 Cup Vegetable Oil
2 Tablespoons Salt
4 Tablespoons Yeast

Mix all the above ingrediants in a large bowl, allow to sit for about 10 – 15 minutes for wheat and oats to absorb liquids. (ground wheat and oats will absorb a large amount of liquids, letting the mixture sit will allow this to happen)

4-5 cups of white unbleached flour (this amount will vary depending on weather, flour, etc…)
put about 3 cups of white flour on the counter top, pour the whole wheat mixture on the flour and begin to work white flour in. It will be sticky and messy to begin but with the addtion of more white flour the dough will be easier to work with. Knead in the white flour until the dough becomes easy to work with, too much white flour and the dough will become hard, stiff and very difficult to knead. Knead the dough 5 – 10 minutes or until it becomes smooth over the surface of the dough. (this is a great work out for your arms!)

After dough is kneaded, grease all over with Crisco and put in a large bowl to rise, cover with a towel, put in warm place and allow to rise to double. Punch down and turn out on to counter, allow to rest for about 5 minutes, grease four large bread pans while the dough is resting. Divide into 4 equal portions, knead and shape into loaves and put in greased pans.

Allow the bread in pans to rise again, I like to let mine rise just above the tops of the pans, in a warm place, heat the oven to 350. When the bread is risen put in oven and bake for about 35 to 40 minutes. I live at high altitude so my cooking times are a bit different that yours might be.

After the bread is a nice golden brown, turn it out on to a wire wrack to cool. Try some warm with butter, it is so good.