Bob Loveless's Whole Wheat Bread

2 tsp yeast
7 1/2 C whole wheat flour (divided)
3 C warm water (divided)
2 tsp salt
2 T honey
2 T oil

Put honey in large bowl, add 1 C. warm water, sprinkle yeast on top, agitate a bit to dissolve. Put in warm place for 10 minutes.

[While you wait, might as well wash the breakfast dishes]
Add other 2 C warm water, beat in 3 1/2 C flour.
Stir in salt and oil.

Add rest of flour 1/2 C or so at a time. When it gets too stiff to mix, turn out on a floured surface and mix in most of the flour by hand, saving some to use while kneading.

Cover dough with a damp towel and allow to rest 10 minutes.
[While you wait, wash and oil the bowl. Go ahead and put the breakfast dishes away. Arrange for some agreeable music to keep you company for a while.]

Knead dough 20 minutes, using up most or all the remaining flour. [I never manage to use it all, probably due to my brutal flour measuring methods.]

Cover with damp towel (the dough, of course) and allow to rest 10 minutes.

Knead a few times, make ball, and put in oiled bowl. Cover with that damp towel and put in a warm place to raise (rise?) 1 1/2 hours.

Knead gently a few times, return to bowl, cover, put in warm place for 1 hour.

Divide dough in half [Each half of mine is usually 1 pound 12 oz - 800 g.]

Knead the dough balls a few times, cover with the damp towel and allow to rest 10 minutes.

Form loaves (a delightfully ambiguous term) and place in well greased (or Pammed) pans, find that damp towel again, cover, put in a warm place for 1 hour.

Preheat over to 350 degrees.

Slash tops of loaves [A straight longitudinal line the length of the loaves is OK, but so boring! Be imaginative.] Bake 45-50 minutes. Turn out on a rack to cool.

This recipe will also work in most models of bread-machines.

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