Whole Wheat Bread

submitted by Molly Miner

Combine and mix til dissolved. Set aside:
2 TB. yeast
½ C. warm water
1 TB. sugar
In a mixing bowl add:
5 C. warm water
2/3 C. oil
2/3 C. honey
2 TB. salt
Then add:
6 C. wheat flour & 7 C. white flour

Add 6 cups of whole-wheat flour to water-honey-oil mixture. Blend in mixer using whisk or paddle. Switch to dough hook and add yeast mixture and 7 cups of flour (one cup at a time) until mixture is right. Knead for about 10 minutes. The dough needs to be somewhat sticky. You don’t want the dough to be too stiff or dry. If your finished loaf cracks, too much flour was added. Oil hands and counter top. Pour the dough onto oiled counter and divide into five loaves (about 4 ¾). Form each portion into a loaf and place in greased pan. Let rise for 1 hour and cover with damp towel. Don’t let it rise too much or the quality of the bread will be poor. Bake at 375’ for 30 minutes.Half of this recipe was plenty at our house for 2 kids and 2 adults.