Whole Wheat Bread

These are fluffy and soft. From "Recipes from the Old Mill - Baking With Whole Grains" by Sarah E. Myers and Mary Beth Lind.

• Ready In: 1 hr 10 mins
• Yields: 3 loaves

Ingredients

• 3  cups warm water
• 2 (1/4ounce) packages active dry yeast (or 3-1/2 tsp if using instant yeast)
• 1⁄3 cup  oil
• 1⁄3 cup honey
• 1  cup instant nonfat dry milk powder
• 1  tablespoon salt
• 8 -9  cups whole wheat flour

Directions

1. Combine some of flour, yeast, salt, dough enhancer.
2. Combine water, oil, honey. Add to dry. Mix until well distributed. Let rest for 15-20 minutes til double.
3. Add the rest of flour. Mix using mixer until (it cleans the sides of bowl). Add more flour, if needed.
4. Knead until soft and smooth. About 10-15 minutes.
5. On floured surface, shape into 3 (7 1/2" loaf) place in greased loaf. Cover, let rise until double.
6. Bake at 350° for 30-35 minutes. I made them in rolls, baked for around 10-15 minutes depending on size.