3 c warm water

2 T honey

1 1/2 T yeast

1 T salt

8-9 c whole wheat flour

Dissolve honey in water then stir in yeast. Let stand until yeast begins to bubble, 5-8 minutes. Stir in salt. Add 1 1/2 c flour. Beat vigorously for 1 minute. Add remaining flour gradually. Use only amount necessary to handle dough without it sticking to hands. Lightly flour table and knead dough 5 min. Add more flour if necessary. Place dough in large bowl, cover with clean towel. Let dough rise until double, 30-45 min. Punch down, knead briefly. Squeeze out air bubbles. Divide dough into 18-20 pieces. Shape into balls then slightly flatten by pressing between palms. Place on prepared cookie sheets, not quite touching. Let rise 20 min or until almost doubled in size. Bake at 350* for 25-35 minutes, until golden brown.