Whole Wheat Bread

Derived from http://www.food.com/recipeprint.do?rid=181106

Ingredients

• 2 tablespoons dry active yeast                                                 
• 2 3/4 cups hot water
• 1/3 cup olive oil
• 1/3 cup honey
• 2 tablespoons molasses
• 1 tablespoon salt
• 7 1/2 cups of 100% whole wheat flour

                                                                                                                                                                                                          

Directions

1. Place water and yeast in bowl and let stand for about 5 minutes. Add oil, honey, molasses, and salt.
2. Add: 2 Cups 100% Whole Grain Wheat Flour and mix. (to cool the water and end up with warm dough)
3. Add: 4 Cups of 100% Whole Grain Wheat Flour.
4. Mix until the consistency is some what even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. It will most likely be 6 1/2 cups but in any case do not exceed 7 1/2 cups of wheat flour. You can trade one cup of wheat flour for one cup of all purpose white if you wish. Don't over mix or the bread will be tough.
5. When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn't need to double.
6. Grease two bread pans with Crisco. You can also flour the pans to reduce sticking.
7. Mix the dough again just enough to knock it down at least close to the original size.