Title: Whole Wheat Bread
Categories: Bread maili, Breads
Yield: 1 Servings

15 c Whole wheat flour; (to 16
-cups)
5 c Hot water; (95-105F)
1/2 c Honey
2 tb Yeast; Fermipan
(if using another brand 2
-1/2 - 3T)
1/3 c Oil
1 tb Salt

This is really a very basic recipe - and since I have made ww bread for so
many years using many different dough enhancers, etc., I can only conclude
that what makes this recipe so consistently great, is the particular wheat
and perhaps the brand of yeast.

I grind my own wheat which is Hard White Spring Wheat from Montana and I
use Fermipan Yeast. When I got this recipe from an acquaintance last year
I asked her what her brands she used of everything in the recipe and this
is exactly what I am sharing with you. It is a lighter colored wheat bread
and has a wonderful flavor that does not leave a bitter sort of aftertaste
that I have experienced with my previous brand.

I grind up 15-16 cups of flour first. Then I pour into my Kitchen Aid
mixing bowl: 5 cups hot (95-105 degrees) water 1/2 cup honey (any brand
will work) 2 Tblsp Fermipan Yeast (If using another brand, you might try
2 1/2 - 3 Tblsp)

Let this sit for a few minutes to "proof" - it will begin to "grow" and
will look bubbly and foamy.

Add.....5 cups of the whole wheat flour and mix for 1 minute.

Add.....1/3 cup oil (any good vegetable oil) 1 Tblsp salt Mix together
another 1 minute

Add.....7-9 cups of flour, until dough pulls away from sides of bowl.

Knead and rise as usualy for any basic bread dough.

This will make 3 very large loaves or 4-5 smaller pan size loaves or it is
fun to make 12 of the very small loaves (maybe 2 1/2 x 3" pans)

>From: Pat Hewitt
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Bon Appetit!