Whole Wheat Bread

Whole Wheat Bread
3 c. warm Water (if water is too hot, yeast will not proof and dough will not rise) A simple test is to put your pinky in the water, if slight sting TOO hot.
2 T. yeast
1 T. sugar/honey/sucanat

Let proof about 5- 10 minutes. Should be frothy.

3 1/2 c. whole wheat flour
5 c. bread flour
1/2 c. honey or 1/4 c. sugar
4. T. oil
1 T. salt

In large mixing bowl, add whole wheat flour, yeast mixture, additional honey, oil, and salt and mix until smooth. Add bread flour One cup at a time. Mixing until smooth. The trick to soft bread is to only add enough flour so as to be slightly tacky, not sticky, to the touch. The quantity of bread flour is based on mixing by hand, flouring the surface. If making by machine, you will not need as much flour.

Place dough into greased bowl and flip to cover both sides of dough. Let rise until double, about 50 minutes n warmed surface. Punch down and divide into loaf pans (2 -3 depending on loaf pan size). Allow loafs to rise until they top the pan by about an inch. About 40 minutes.

Bake 350 degrees 25 – 30 minutes.

Brush with butter.