Recipe: Whole Wheat Bread

This is the fourth and final bread recipe from Ramona's recent Wise Women segment.

Whole Wheat Bread - Bosch

• 2/3 cup honey
  
• 2/3 cup oil
  
• 6 cups water , warm
  
• 3 tablespoons yeast
  
• 2 tablespoons salt
  
• 14-16 cups fresh whole wheat flour
  
• 3 tablespoons dough enhancer
  

You can use 1/2 cup vital wheat gluten instead of dough enhancer.

Combine the warm water, yeast, and 2 cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, dough enhancer, salt and 10-14 cups of additional flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. It is a common mistake for the beginning baker to add too much flour. Mix for about 4-5 minutes.

Form the dough into 5 loaves. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30 minutes).

Bake loaves for 25-30 minutes in a 350° oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are golden brown.