Whole Wheat Bread

This homemade wheat bread is so yummy and pretty easy to make. My kids LOVE it. I am not a bread maker AT ALL, and on my first attempt, it turned out perfect. My sister also made it to perfection the first time. If I had a Bosch, I'd be making it all the time. I did it my Kitchenaide and it gave it a workout like it's never seen before. The woman who taught the class where I got the recipe, suggested that the Pampered Chef stone pans were the best, but my sister used regular metal pans and they worked just fine. Enjoy!

Whole Wheat Bread

• 3 cups hot tap water
• 1 ½ Tbsp yeast
• 3/4 cup honey
• 2 cups whole wheat flour

Blend together and let stand 7-10 minutes, until bubbly and frothy.

• 2 cups whole wheat flour
• 2 cups white flour

Mix in 2 cups flour. Mix in next 2 cups flour. Mix on high about 20 minutes. (But keep an eye on it so it doesn’t climb up your hook too high!) When ready the dough will look smooth, silky and shiny. The dough hook will leave raised tracks in the dough. (This is as far as my sister got, she couldn’t mix any more flour after those 4 cups. She also added the oil and salt too because it was pulling away from the sides already. I was able to add all the flour but I think I have a bigger Kitchenaide than she does. Her's still turned out perfect.)

• 1/4 C. oil
• 1 1/2 Tbs. salt

Mix in well.

• 1 + ½ + ½ + ½ cup whole wheat flour

Mix in each addition 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.) Let rise until 1 inch above loaf pan.

Bake at 375 for 32 minutes. Bread is done when bottom is dark golden brown.
(I only ended up baking mine for 28 minutes. It is done when it is Golden Brown)
Remove from pans. Let loaf cool on its side.

Cool about 10 minutes before slicing. When warm, slice from the side to prevent smashing. (very smart trick!)