- 3 Tablespoons yeast
- 4 cups warm water
- 4 cups whole wheat flour
Mix these ingredients together and let sit until double. (Usually 15-30 minutes.) This step is called a sponge and is very important to allow the yeast to get a head start.
- 1/2 cup butter or vegetable oil
- 2/3 cup honey or molasses
- 3 teaspoons salt
- 6-8 cup whole wheat flour
Mix this together and knead for 15 -20 minutes if kneading by hand. Place in oiled bowl, cover and let rise again until double. (About 30 minutes) Punch down and shape in pans. Cover and let rise again until double. (20-30 minutes). Bake at 350 degrees for 30 minutes. Oil top of bread for a nice shiney crust.
If I have any left over cooked cereal, I add it and the bread even gets better! About a cup to the recipe.
This is absolutely the best and lightest whole wheat bread that I have ever tasted and people who don't even like whole wheat will ask for the recipe. It will keep moist for days and makes great french toast.
-- Maxine Meyers