Whole Wheat Bread

The bread I made the other day passed the family taste test last night. They all liked it so I thought I would share the recipe. This recipe can be easily doubled to make as many loaves as you like. 

Real Whole Wheat Bread

3 1/2 cups whole wheat bread flour

1/3 cup milk (brought to room temp)

1/4 cup honey

1 cup warm water

1 1/4 tsps salt

1/4 cup canola oil

1 packet or 2 tsps dry yeast

In a large mixing bowl combine water, yeast and honey. Let sit until yeast starts to activate (yeast bubbles will begin to form. Gently stir in milk, salt and oil to yeast mixture.

Add flour 1 cup at a time and stir in until cannot stir in flour anymore. Put dough out onto floured surface. Knead dough 12-15 minutes until elastic and smooth. This means when you pull it up there are no pit marks in the dough and it is smooth instead.

Put back in bowl, cover with towel and let rise until doubled.

When doubled, punch down and shape into two loaves. Place loaves in lightly greased bread pan. Put towel loosely over pans and let rise until about 1 inch above pan tops. 

Bake 20 minutes at 350 degrees then cover top of bread loosely with foil and back for an additional 20 minutes. Bread should be nicely browned and sound hollow when tapped on the bottom. Take bread out of pans and let cool completely.  .