"Foolproof" Whole Wheat Bread

I really hate to pay the price that stores charge for bread when we don't eat a full loaf before it goes bad. It just isn't that good or healthy, so I decided that I would make my own. It wasn't that hard and it is much yummier! This recipe comes from "The Magic of Wheat Cookery." It is the cookbook that my parents used when they sold Bosch mixers, and it is wonderful bread!


2 Tbsp dry yeast
1/2 C warm water
5 C Hot tap water
2 Tbsp salt
2/3 C oil
2/3 C honey or raw sugar
12 C whole wheat flour

Sprinkle yeast into the 1/2 cup warm water. Let stand 10-15 minutes (1Tbsp sugar in yeast will help it to work faster.) Combing hot tap water and 7 C flour, mix on low until blended. Add salt, oil, and honey or raw sugar. Continue to mix until well blended. Add 1 C flour to the mixture. Add yeast mixture and blend thoroughly. Add 3-4 C more flour to mixture. Knead for 10 minutes on the low speed - or until the dough begins to clean the sides of 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. Remove dough from mixer 1/4 at a time. Mold into loaves on oiled counter. Place in oiled pans. Oil top of leaves if soft crust is desired. Cover loaves with damp cloth. Let rise 1/3 in bulk for approximately 35 minutes. Bake at 350* for 40-45 minutes. Remove pans. Put on rack to cool. Brush tops with butter or oil. Makes 4 loaves. Serve with butter and honey while still warm.