In small bowl, pour boiling water over yogurt. Stir and let cool to room temperature. Mix 4 cups flour and dry yeast in large bowl or in mixer bowl. Add warm water and yogurt mixture. Stir or mix together briefly (about 1 minute). Allow mixture to sponge 15 minutes. Now add oil, honey, salt. Turn on bread mixer or stir until well-blended. Add remaining flour 1 cup at a time until dough forms ball and cleans the side of the bowl. Knead six minutes with a mixer or 10 minutes by hand. Place in well oiled bowl (flip so oiled side is up) in a warm area. Let rise until doubled in bulk. Oil hands and punch down dough. Divide in half. Shape into two loaves. Place in greased bread pans. Raise in warm place until almost double, about 60 minutes. Bake in 350 oven 30-35 minute. Remove from pans when top and sides of loaves are nicely browned and allow bread to cool on cooling racks.
For a grainy variation add 4-6 T. of millet, sunflower seeds, sesame seeds, finely ground nuts or poppy seeds (or a combination of all) to the mixture after it has sponged.