Prep 20 mins
Cook 25 mins
I got this recipe from my neighbor who makes this bread twice a week (8 loaves!). One batch is the wheat and the other she uses all white flour. I halved the recipe yesterday and made the wheat version. I also didn't use as much salt as called for, on accident. I did add Vital Wheat Gluten to my wheat flour, I hear it helps with the texture. I also used glass pans, I am not sure if that makes a difference as this is my first time ever attempting loaves of bread! Active work time does not include rise time, as different types of yeast rise at their own rate! The servings are also a guess. I didn't count the slices of the loaf we ate last night. I am guessing the full recipe will make about 18 sandwiches, it all depends how thick you cut the slices.
- 5 cups warm water
- 2 tablespoons yeast
- 2 tablespoons salt
- 1⁄2 cup oil
- 3⁄4 cup honey
- 5 cups white flour
- 8 cups whole wheat flour
- Mix water, yeast and salt until yeast and salt are dissolved.
- Add oil and honey and mix well.
- Mix in white flour and blend well.
- Add wheat flour by the cup full until dough clears side of bowl.
- Knead until dough is elastic and smooth.
- Let rise until double. (I put mine in a separate bowl that was oiled. Just roll the dough in the bowl so it doesn't dry out on top while rising).
- Punch down and divide into four loaves.
- Place into well greased bread pans.
- Place in a 200°F oven for 20 minutes.
- Increase heat to 350°F and bake for an additional 25-30 minutes.
This is a delicious bread. I scaled this recipe down to make 1 loaf of bread and used both whole wheat flour and bread(white) flour and added 1 tsp of gluten to the whole wheat before mixing in with the liquid. I accidentally flattened the top of the loaf of bread when I removed it from the glass loaf pan after baking, but it didn't affect the flavor cause my Dh loves it. He made his self some toast as soon as the loaf was cool enough to slice. Great texture! I believe that next time I will add alittle more honey or a few Tbs. of sugar for a sweeter taste. Made for the Flour Power Challenge for April 2008. Thank you for sharing the recipe!