Wheat Bread (my go-to)

Wheat bread

(Makes 5 loaves)

Mix together:

7 cups of whole wheat flour

3 tablespoons instant yeast (it must be instant, not active dry!) (straight from the freezer works great)

1 tablespoon sugar

5 1/2 cups warm water (very hot tap water—as hot as your tap gets)

Then add:

2/3 cup oil

2/3 cup honey

1 cup flour 

2 tablespoons salt 

(Use the same measuring cup for the oil and honey, adding the oil first. The oil will coat the measuring cup so the honey will slide out instead of sticking.)

Mix again.

Add 6-7 cups of flour (one cup at a time until the dough pulls away from the sides of the bowl. The dough should be very sticky.)

Knead 15-20 minutes.

Spray pans with cooking spray or oil.  (Before handling dough, spray hands generously with cooking spray, and reapply as needed while shaping loaves.)

Divide dough into 5 even loaves (or ten mini loaves or 5 dozen rolls). Shape loaves by pinching to the middle and rolling. Put loaves in pans seam side down and cover with a dish towel or plastic wrap to keep moist. Loaf pans should be ½-⅔ full.

Let them rise for 45 to 60 minutes (until doubled in size).  

Bake at 350 degrees for 25 minutes. (If making rolls or mini loaves, let them rise for the same amount of time, but only bake for 13 minutes. If rolls are larger and pull apart, cook longer, at least 20 minutes, maybe more.)

This recipe may also work with white all purpose flour?