Christmas Dough

2 cups whole wheat flour
2 1/2 (two and one-half) cups unbleached white flour
1/2 (one-half) cup sugar
2 packages dry yeast
1 teaspoon salt
3/4 (three-quarter) cup low-fat milk
1/2 (one-half) cup water
1/2 (one-half) cup butter
2 eggs, at room temperature

In large bowl, combine whole wheat flour, sugar, yeast and salt. Heat milk, water and butter until very warm, 125 degrees. Gradually add to dry ingredients and beat two minutes at medium speed of electric mixer. Add eggs and one-half cup white flour and beat two minutes more at high speed. With spoon, stir in enough additional flour to make stiff batter. Place in a large well-oiled bowl and turn over to oil top. Cover airtight and refrigerate for two hours or up to three days. Punch dough down and turn out onto lightly floured surface. Divide into two pieces to make the following recipes.