The BEST Whole Wheat Bread

Tired of making whole wheat bread that is so hard you could use it as a doorstop or a not so fashionable book end?  I know your pain all too well. After much searching and even more trial and error I have come across the BEST whole wheat bread recipe. It turns out light and fluffy and is fool proof and fast. Sound to good to be true? Try it out and see for yourself.

*tips: freshly ground white wheat flour makes this super yummy.  Also, I turn my oven to the warm setting while I am mixing the bread, after I have mixed the bread, I turn the oven off and put the bread in the loaf pans then into the warm oven. The bread rises in about a half hour. I leave the bread in the oven while it preheats then bake as directed.


Whole Wheat Bread

2 1/2 c. warm water
1 1/2 TB. Instant Yeast
1/3 c. honey
1/3 c. oil
2 1/2 tsp. salt
1 1/2 TB. Dough Enhancer
6-7 cups whole wheat flour

Combine the warm water, yeast, and two cups of the whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, dough enhancer, salt, 4-5 cups flour and mix until the dough begins to clean the sides of the mixing bowl. Dough should be smooth and elastic. Don't add too much flour. Knead bread 7-10 minutes until it is very smooth, and small blisters appear beneath the surface of the dough. Form dough into 2 loaves. Place dough in greased loaf pans. Allow to rise in warm place until doubled in size. Bake 25-30 minutes at 350.