Whole Wheat Bread*

I love whole wheat bread!  It makes the best toast, especially with peanut butter and honey.

Whole Wheat Bread
2 1/4 c. hot water
2 Tbs. yeast
1/3 c. oil
1/3 c. honey
1 Tbs. salt
5 1/2 - 6 c. flour

Pour water into mixer (I use a Bosch).  Sprinkle yeast over top, and then mix slightly so all the yeast gets wet and can start to activate.  Add oil, honey and the salt and then 3 cups of the flour.  Mix until blended, then slowly add the rest of the flour, about a  1/2 cup at a time or so and let it incorporate before adding more.  The dough will be slightly sticky at first, but I've come to learn that after kneading it a few minutes it will be a little drier.  Add more flour as needed until you have a soft dough that is not sticky (It will take practice).  Let rise until doubled in size.  Bake at 375 for twenty minutes.  Makes two loaf pans.

Tips:
*If you are grinding your own wheat, try hard white versus hard red.  It has a slightly milder flavor and it seems to be less gritty.  It's also lighter and fluffier when baked.
*Use the same measuring cup to measure honey that you did to measure the oil.  The honey will then slip right out of the cup because it will be coated with oil.
*Always plan on whole wheat rising slower than regular white flour would.  If you don't have "proof" setting on your oven then turn your oven on for a few minutes until it's warm. Then turn if off and add your bread so that it has a nice warm environment to rise.
*I often substitute 2 cups white flour for some of the white flour (like in the picture below).