Famous Whole Wheat Bread

Today's (Tuesday's actually, sorry) recipe was submitted to the BYU 59th Ward Recipes cookbook by Lacey Taylor.

1/3 cup honey
1/3 cup oil
2 1/2 cup warm water
1 1/2 tablespoons yeast
2 1/2 teaspoons salt
6-7 cups whole wheat flour

Combine the water, yeast, and 2 cups of flour in a large micing bowl. Allow to sponge for 15 minutes. Add honey, oil, salt, and 4-5 cups additional flour slowly until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff; it should be smooth and elastic.

Knead for 7-10 minutes. Form into two loaves and allow to rise in a warm place until double in size, about 30-60 minutes.

Bake for 25-30 minutes at 350 F. Bread is baked when it sounds hollow when tapped on top and sides are golden brown.

After picking up my 1st wheat grinder yesterday, I could not get the idea of fresh homemade wheat bread out of my mind. I heard someone at church say that they switched from their wheat bread recipe (which has been one of our favorites) to this because it was good and much easier/quicker, so we decided to give it a try. Much to our surprise we found this recipe to be better. It was moister, required less honey, and took far less time. However, it does have a yeastier taste. We would give it a 4 out of 5.

Here's the new toy!!!