Instructions: Combine yeast, 1/2 cup warm water, and suga in a 2-cup glass measuring cup; let stand 5 minutes.

Beat yeast mixture, 1-1/2 cups whole wheat flour, and next 4 ingredients at medium speed with an electric mixer until blended. Stir in remaining 1-1/2 cups whole wheat flour. Add bread flour, 1 cup at a time, beating after each addition. Let stand 15 minutes. Turn dough out onto a lightly floured surface, and knead 5 to 10 minutes or until smooth and elastic. Place in a well- oiled bowl, turning to oil top.

Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide into 2 equal portions. Shape each portion into a loaf; place loaves into 2 oiled 9- x 5-inch loaf pans.

Cover and let rise in a warm place, free from draft, 30 to 45 minutes or until doubled in bulk.

Bake in preheated oven at 375F for 20 minutes, cover loosely with aluminum foil, and bake 15 more minutes or until loaf temperature measures 190F (use an instant thermometer). Remove from pans, and cool on wire racks.

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