Honey Whole Wheat Bread

(What a great combination--Bread and Jam!)

Submitted and Demonstrated by Jenny Hodges

2 1/2 Cup warm water
1 TB yeast
3 TB honey
1 TB dough enhancer
2 TB Vital wheat gluten
1 TB lecithin
2 1/4 tsp. salt
7 Cup Whole wheat flour

1. Place warm water (feels like a hot bath) in a mixing bowl. Add yeast and honey, let sit until frothy. Add dough enhancer, wheat gluten, lecithin, and two cups of flour; mix with a wooden spoon or your mixer.


2. Add salt and two more cups of flour; mix.


3. Slowly add the remaining flour till the dough is a little bit sticky (note you may not need all the flour, or you may need more).


4. Continue kneading in your mixer adding a little bit of flour, or knead the dough on a lightly floured surface for 8-10 minutes.


5. Place dough into a lightly oiled bowl. Spray the top of the dough with an oil spray or shortening. Cover bowl with a clean damp towel or plastic wrap and set aside in a warm place for about 1 hour.


6. Push dough with two fingers. If an indent from your fingers stays, then it is done. If not, let it rise a little longer. Pour dough out onto a lightly floured surface. Cut dough in half. Shape dough into 2 rectangles the length of a 5 x 9 loaf pan. Roll the dough like a jelly roll being sure to lightly press with each rotation of the dough. Pinch the seam closed with your fingers.


7. Place into two greased 5 x 9 loaf pans. Cover with a dish towel or plastic wrap and allow to rise till double in size--about 45-60 minutes. Bake in a 375 degree oven for 30-35 minutes. When you tap the bottm of the loaf it sounds hollow. Remove from pans and cool on a wire rack.

Cook's Note: I don't use the lecithin anymore. I haven't noticed a change in flavor or texture of the bread.