100% Whole Wheat bread...Easy!

I have been on the hunt to find bread without hydrogenated oils and high fructose Corn Syrup (2 things I'm trying to avoid). Turns out, it's rare to find in a store, so I decide to start making my own, and my family LOVES it! Especially right out of the oven! mmmm.

Here's the easiest and tastiest recipe I've found: Dont' let the total time scare you, you can start it, and walk away, knead it walk away...I find it' pretty easy to do once a week or so. For me, I get 4 loaf pans out of one batch.

Lightest 100% whole wheat bread anywhere! Recipe by Maxine Meyers.

This is the lightest 100% whole wheat bread anywhere! Nobody believes it when I tell them it is made from 100% whole wheat. The secret is the three risings. I have had people tell me that they did not like whole wheat at all but after trying this recipe want nothing else. Don't let the three risings scare you. This bread is so easy because you can start it and walk away, come back and walk away. Your family will love homemade bread not just when it comes hot out of the oven but for days on end.

To start...

* 3 Tablespoons yeast (I use 3 pkgs active dry 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.

Add...

* 1/2 cup butter or vegetable oil ( I use butter)
* 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 (I use olive), top of bread for a nice shiney crust.

I keep my loaves in a gallon ziploc and in the fridge, and they don't seem to dry out too bad, and definitely last a week. It makes great french toast!