Hungarian flours are now available in the United States both online and at Walmart grocery centers. They are ground the old-fashioned way, on stone mills. Here is the recipe which appears on the High Altitude Hungarian Whole Wheat Flour package, with minor adjustments. It’s great! 
Makes two medium loaves.
You’ll notice the recipe only has two rises, but there is a brief resting period for the dough, in which it is placed under a bowl. This technique was entirely new to me, but I do believe it contributed to the “good crumb” and moist, fluffy texture. I have baked many loaves of whole wheat bread, especially 100% whole wheat like this one, that turned out heavy and coarse. This recipe avoids that pitfall. I hope you enjoy it as much as I do.
Ingredients:
- 1 packet of active dry yeast (about 2 1/4 tsp)
- 2 c warm water
- 1/3 c honey or dark molasses
- 2 Tbsp soft vegetable shortening
- 2 tsp salt
- 5-6 c whole wheat flour
Directions:
- In mixing bowl, place in order given all ingredients except flour. Add flour gradually to make a slightly sticky dough. (You may not need all of the flour.)
- Knead on a floured surface until smooth and satiny, 8 to 10 minutes. Place in greased bowl. Cover; let rise in warm place until doubled, 1 1/2 to 2 hours.
- Divide in half; shape into balls. Cover with bowl; let rest 15 minutes.
- Shape into loaves. Place in well-greased 9 x 5 or 8 x 4 inch pans. Cover, let rise until light and doubled, about 1 hour.
- Bake at 375 degrees F for 25-35 minutes, or until deep golden brown.