Sharon's Honey Whole Wheat Bread

My husband was raised in a house where homemade bread wasn't a luxury, it was the norm. This is the bread that my mother in law made many, many loaves of every Monday (her baking day). It's also what my husband ate with every sandwich and beef stew dinner. We usually make breadsticks with the stew now, but every once in a while he'll request this bread with it because it feels like childhood. You know it's a winner recipe when he still requests it to this day.

Let's Get Started!

Yields 3 large loaves

Ingredients:

• 1 c. honey

• 1 Tbps. salt

• 2 Tbsp. oil

• 4 c. water

• 2 Tbsp. yeast

• 7-10 cups whole wheat flour (preferably freshly ground white wheat or Wheat Montana's prairie gold. King Arthur's wheat is okay, just makes a dryer "wheatier" loaf)

Directions:

1. Combine honey, salt, oil and water together in large capacity mixer (like a Bosch or Kitchen Aid)

2. In a separate bowl, mix yeast with 2 c. flour

3. Add flour, yeast mixture to the water mixture. Blend until flour is wet.

4. Add remaining flour.

5. Let knead in mixer on low speed for 10 minutes (is ready when dough starts climbing the beaters / dough hook)

6. Let rest for 10 minutes.

7. Divide into 3 loaves.

8. Shape dough and add to greased bread pans.

9. Preheat to 350 degrees

10. Let rise 30-40 minutes (should be 1 1/2 inches above pan).

11. Bake 40 mins at 350.

12. Done when deep golden brown.