Foolproof Whole Wheat Bread

On Sundays, my husband likes to bake bread. He uses a recipe he got from his mother, and it is a good one. The beauty of this recipe (besides being tasty) is that it only has to rise once- making it not such a chore to enjoy homemade bread- with homemade jam if you are lucky.

(I should probably specify that my Honey cuts this recipe in half, and he uses about half white and half whole wheat flour.)

Foolproof Whole Wheat Bread (makes 4 loaves)

2TBS dry yeast

1/2 C warm water

5 C warm water

2 TBS salt ( I only put in one tbs of salt)

2/3 C oil (optional)

2/3 C honey or sugar

12 C whole wheat flour ( You can substitute a couple of cups of white flour or gluten)

Sprinkle yeast into the 1/2 C warm water.  Let stand 10-15 minutes. (1 TBS sugar or honey in the water will help the yeast work faster)

Combine hot tap water and 7 C whole wheat flour.  Mix on low speed until blended.

Add salt, oil, and honey.  Continue to mix until well blended.  Add 1 C flour to mixture.  Add prepared yeast to mixture and blend throughly.

Add 3 - 4 C more flour to mixture.  Knead for 10 minutes on low, or until dough begins to clean the sides of the bowl and is the consistency of cookie dough. (Flour amount will vary due to protein content of wheat.  A stickier dough will cause a more moist bread.)

Oil hands. ( Water on hands works too)  Remove dough from Mixer 1/4 at a time. Mold into loaves on oiled counter.  Place in greased pans.  Oil top of loaves if soft crust is disired.  Cover loaves with damp cloth.  Let rise 1/3 in bulk for approximately 35 minutes.

Bake at 350 degrees for 40-45 minutes.  Remove from pans.  Put on rack to cool.  Brush tops with butter or oil.