100% Whole Wheat Bread

I been making bread for many years and it has taken me a long time to figure out how to make really great bread! The tricky thing is, you can't just give someone a recipe and it'll turn out perfectly. You have to understand how bread making works to know just the right amount of flour.  Plus it's the wheat that really makes a big difference. I was using red winter wheat for a long time and couldn't figure out why my loaves looked so different than Great Harvest Bread. I finally changed to Hard White Spring Wheat and it made all the difference!

Enjoy the journey as you try this recipe!

100% Whole Wheat Bread

Makes Six 8-inch loaves (For one loaf, see note*)

In Bosch mixing bowl, combine and mix on speed 1 until well blended:
(If you don't have a mixer, use a big bowl and a spoon)
6 cups hot tap water
2/3 cup oil
2/3 cup honey
2 Tbsp SAF instant yeast
4-6 freshly milled flour (Hard White Wheat, Spring usually)

Switch to speed 2:
(If you don't have a mixer, use the spoon until it gets too hard then use your clean hands.)
Add 2 Tbsp salt
Add slowly 6-10 cups whole wheat flour while kneading. Sprinkle in the last of the flour 1/4 cup at a time. Remember that whole wheat flour will absorb more moisture over time, so less is more. If you've made white bread, you're used to knowing it's done when the dough pulls away from the side, but for wheat bread, it still needs to be a little sticky. Put your clean finger on the dough and let go. If it gently sticks to your finger then the dough is finished. (The amount of flour varies based on the season and moisture in the air.)

Knead: on speed 2 for another 5 minutes (or knead with hands: fold in one side, push with the heel of your hand, then turn bowl 1/4 turn. Repeat many, many times!)

Prepare: Get six 8-in loaf pans and spray with non-stick spray or grease with oil/butter

Shape: Grab some dough with your hand and pinch (don't pull) off 1.5 lbs.  Slap the dough ball to release any air bubbles, then tuck under the edges to form a ball. Drop into the pan then tuck the edges down the sides to form the look of a loaf. Repeat for the rest of the loaves.

Rise: Cover with towel or individual bread bags and let rise about an hour, or until doubled in size.

Bake: Place in COLD oven then turn on oven to 350 degrees. Bake 30-35 minutes until tops are golden brown.  Once you take them out, push a knife down the sides for easy removal. Slide the bread out of the pan. Tap the bottom of the loaf, it should sound hollow. If not, put back in for a few more minutes.

*For one loaf use these measurements:
1 C water
2T oil
2T honey
1t yeast 1t salt
2-3 c flour