Put into a medium saucepan over low heat:

• 2 cups buttermilk (or whole regular milk)
• 1 tbsp salt
• 1/3 cup sugar
• 1/4 cup butter

Warm until the butter is almost melted; add:

• 2 cups cool water

Stir together in a large mixing bowl:

• 3 cups white flour
• 3 cups whole wheat or white flour
• 1 cup bran bits or fine ground bulgar
• 1/2 tsp baking soda (to neutralize the buttermilk not necessary if using whole milk)
• 2 tbsp yeast

Gradually add the warm liquid to the flour mixture and beat at medium speed for 2 minutes. Scrape bowl occasionally. Add:

• 3 eggs

Beat an additional 2 minutes at high speed. Stir in:

• 4 to 5 cups white flour.

Stir until the mixture leaves the sides of the bowl and you can turn it out to knead. Knead the bread for 5 to 8 minutes, using up to 1 cup additional flour early in the kneading stages until the dough is smooth and elastic. Place in large greased bowl and turn to be sure the entire mass is covered with a thin film of grease. Cover tightly with plastic wrap and put in warm place about 1 hour until the dough is double in bulk, a dent will remain in the dough. Punch down the dough and Cut into 4 equal pieces. Allow each piece to rest about 5 minutes, then shape and place in greased baking pans. Allow bread to rise in warm place about 45 minutes. Dough will rise about 1" above the pans. Preheat oven to 375° F. Bake loaves 40 minutes until loaves are golden brown and a loaf sounds hollow when thumped on the bottom. Remove from pans immediately and cool on wire racks.

Makes 4 loaves of Country Craked Wheat Bread