Whole Wheat Bread

1/3 c. honey
1/3 c. oil
2 1/5 c/ warm water
2 tb (two packages) yeast (I like to use instant yeast)
1 tsp. salt
7 c. whole wheat flour
1 tb dough enhancer (I use Bob Mill's Vital Wheat Gluten)

Combine the honey, oil, warm water, yeast dough enhancer and two cups of the whole wheat flour in large mixing bowl (or Kitchen Aid). Add the salt and 4-5 cups additional flour until the dough is stiff and cleans the side of the mixing bowl. Knead the bread in mixer for 6 or 7 minutes on setting #1 (or by hand on a LIGHTLY floured surface for 7-10 minutes) or until it is very smooth, elastic and small bubbles or blisters appear beneath the surface of the dough. Kneading is necessary to develop the gluten.

Form the dough into 2 loaves. Allow to rise in a slightly warm oven until doubled in size (if you preheat the oven to the lowest setting and then turn it off, the loaves can rise in the warm oven as it cools).

Bake loaves for 25 to 35 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom and the tip and sides of the loaves are a golden browned color.

For richer and moister bread add 1 cup plain yogurt for 1 cup of liquid and 1/4 c potato flakes.
For breadfast bread add 1/3 c. sunflower seeds, 1 tb cinnamon and 1/3 c. currants.

Nutritional info coming soon.