My husband Mike has made this bread for many years. It’s a basic, but easy recipe and I hope you enjoy it as much as we do. We especially like it as toast with peanut butter and applesauce for breakfast.
Mike’s Whole Wheat Bread
1/3 c. honey
1 T. lecithin*
1 T. oil
1 T. active dry yeast
2 c. lukewarm water
2 t. salt
6 c. whole wheat flour
Stir the first 4 ingredients into lukewarm water until dissolved. Add salt and 5 c. flour slowly, mixing well. Knead on lightly floured surface adding more flour as needed. (The amount of flour may vary slightly. I have used 6 cups at times but usually use a little less).
When flour is thoroughly mixed in and dough is smooth and elastic, place in a lightly oiled bowl, turning once so top is oiled. Cover with cloth and let rise in warm place until double in bulk.
Punch down and divide dough into equal halves. Shape the dough into 2 loaves and place in oiled pans and prick with a fork. Let rise until almost double. Bake in 300 degree oven for 30 minutes. Cool slightly and remove from pan and oil tops.
*Lecithin is a soybean extract available in liquid and granular form. When used in bread and other baked goods, results are a better texture and a more tender crust. It also acts as a preservative.