Whole Wheat bread

Whole Wheat Bread
Julie M. Ward

(makes 2 loaves)
p.s. Use a MIXER

3 cups Hot tap water
1 1/2 Tbsp yeast
3/4 cup honey
2 cups whole wheat flour
--Blend together; let stand 7-10 minutes until bubbly/frothy.

2 cups whole wheat flour
2 cups white flour
--Mix in flour 2 cups at a time. Mix on high for 20 minutes (to really work the gluten). When ready the dough will look smooth, silky, and shiny. The dough hook will leave raised tracks in the dough.

Mix in:
1/4 cup oil
1 1/2 Tbsp salt

Continue adding flour 1/2 cup at a time (maybe 2 C total) until well incorporated (no dry, grainy spots). Dough is ready when it pulls away from the bowl walls.

Spray loaf pans with cooking spray. Divide dough in half, shape into 2 loaves (wet hands to prevent sticking) and place in pans. Let rise 1 inch above loaf pan.

Bake at 375 for 30 minutes. Bread is done when bottom is dark golden brown.

Remove from pans, let cool on side at least 10 minutes. Slice from the side to prevent smashing.