100% Whole Wheat Bread, #1
by Tony van Roon

Makes about 4 large loaves:

1 tablespoon honey
½ cup warm water
2 packages of fleishman's dry yeast
13 cups of 100% whole wheat flour
2 tablespoons salt
5 cups hot water
½ cup honey
2/3 cup oil

Dissolve the honey in warm water. Sprinkle the yeast on top. Do NOT stir! Set aside.

In a mixer bowl, combine 7 cups of the flour with the salt, water, honey, and oil. Blend in mixer on low speed until thoroughly mixed. Add the yeast mixture.

Add the remaining 5 to 6 cups of flour, 1 cup at a time, until the dough is the consistency of cookie dough. Knead for 10 minutes on low speed.

Lightly oil hands and counter top and mold dough into 4 loaves. Put into 4 large breadpans that have been greased with a solid shortening. Cover and let rise in a warm place until the dough has increased by one-third in bulk. If you're kneading the bread by hand the dough has to be double.

Preheat oven to 350 degrees F.

When dough has increased by one-third (or double if kneaded by hand), bake for 40 to 45 minutes or until loaves test done. If you live at an altitude of over 4000 feet bake the breads for 8 minutes at 425 °F, then lower the temperature to 350 °F and continue baking for 35 to 40 minutes longer.

Remove the breads from pans when they're done and cool on wire racks.

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