Whole Wheat Honey Bread

From Myfamily.com
Lisa posted 2005
Ingredients:

3 C Warm water

3 TBSP yeast

1 TBSP brown sugar

3 tsp salt

2/3 C light olive oil

2/3 C honey (a little extra if you want it really moist)

6 C whole wheat flour

2 to 3 C bread flour

Directions:

Spray three 9x5-inch loaf pans with non-stick cooking spray. Measure 3 cups of warm water into a large mixing bowl. Sprinkle the yeast over the top of the warm water, add the sugar and stir until they dissolve. Add salt, oil and honey to the yeast mixture. Stir. While the flour is still in its container, stir and fluff it with a large spoon so that it will not be dense. Then with the 1 cup measuring cup, scoop the flour into the cup until overflowing. Level the flour with the straight edge of a knife to the top of the cup. Do not shake the flour down or pack it to level it, as this will result in too much flour. Measure any type of flour used in this same way. Add 6 cups of whole wheat flour to the yeast mixture. Stir vigorously. Add 1 to 2 cups of the bread flour, approximately 1/2 C at a time, stirring until the dough pulls cleanly away from the sides of the bowl. Place the dough on a lightly floured work surface and knead in 1/2 to 1 C bread flour until the dough is smooth and elastic (takes about 5 minutes). The dough should not be hard to knead. Preheat oven to 350 degrees. Cut the dough into three equal pieces. Shape into 3 loaves, keeping the outside of the dough lightly floured so is does not stick as you form the loaf. Place in greased pans. Let rise until almost doubled in size. Bake at 350F for 35-40 minutes. Take the loaves out of the bread pans immediately and cool on a rack. Cool for 20 minutes before cutting.

This recipe can also be used to make 20 large rolls, 26 medium rolls or 32 small rolls.