Whole Wheat Bread

This has been my favorite bread recipe, ever since I learned to make it about a year ago from my neighbor next door. I think it's very easy and most important, amazingly delicious! If you have any questions after reading this or if it doesn't turn out like you thought it would, let me know and I'll do my best to answer any questions.

I use a Bosch to make this bread, which I love because it does all the work for me and is big enough for me to make four loaves at once. I have also used a Kitchen Aid and that works great too, but I only make two loaves with it because it isn't quite as big.

I've also included a few tips from my neighbor at the bottom, so you may want to read them before you begin.

A quick note about yeast: I use instant yeast and I keep it in the freezer so it lasts longer. With instant yeast, you add it with the flour when called for in the recipe. If you use regular active yeast, you can “proof” it first in some of the warm water and honey or just add it to the first 5 ingredients when you mix them and use a full 2 T of yeast. If you try and proof the instant yeast, your bread may not rise like you want it to.

That all being said, here's the recipe. Have fun! 

Mix together until well blended:

5 ½ C hot tap water

2/3 C oil

2/3 C honey

2 TB salt, slightly rounded

8 C whole wheat flour (I use freshly ground red wheat)

Add:

4 C white flour

2 scant TB instant yeast mixed in with flour

Continue mixing 2-4 C whole wheat flour one cup at a time until dough is still a little sticky, but spongy, and cleans itself from the bowl. Let it continue to knead on speed 2 for 5 minutes or speed 1 for 10 minutes.

During this time, grease four large bread pans or five medium bread pans. Oil hands and the counter. Remove dough from bowl and divide into four loaf sizes. Pound or knead dough, drawing in four sides to the center, shaping a loaf. Place in greased pans and cover with a clean kitchen towel. Rise until bread is just over the top of the pan.

Bake at 350 degrees for about 26 minutes. When bread is done, remove promptly from pans. Rub a cube of butter across the top of the bread to moisten and keep soft.

Tips:

1. Measure oil first, then the honey in the same measuring cup. The honey will just slip out.
2. After bread is cool, place in plastic bags and freeze the portion you won’t use within a couple of days, then thaw when ready to use. It will keep its fresh baked feel.