Sunday, September 28, 2008
Honey Wheat Bread
7 C of very warm water
2 1/2 T. salt
3/4 C honey
1/2 C oil
12 C of wheat flour
6-10 C white flour (I only needed 2 cups...with halving it)
3 T instant yeast or 3 1/2 regular yeast
Combine all ingredients (yep...just dump it all in...no raising the yeast before), then put in the wheat flour, then add the white flour. Add one scoop at a time until the dough forms a soft ball in middle of mixer and pulls away from the sides. Knead about until dough is soft. It will be sticky and stick to your fingers.
Remove dough and place in large bowl with a glop of oil in the bottom. Place all dough in bowl and then turn over so oily side is up. Cover with greased foil--just lightly cover. When double in size, divine dough in 1/2 and 1/2 again till you have four equal dough balls. Knead lightly and place in greased bread pan. Tuck all corners under, and lightly oil top of bread wiht oiled hands.
Let rise until almost double, about 30 minutes and then place in pre-heated oven at 350 degrees ***I also put a pan of water on bottom rack of oven as it was preheating and as it baked, as I do this with my other bread recipes.
Bake about 30-40 minutes. You can cover the loaves the last 15 minutes of cooking to avoid excessive browning.
**You can use all whole wheat flour if you would like
**I like a lot of honey flavor, so I think I might more next time