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Categories:Viewed: 105 - Published at: 9 years ago
Ingredients
- 1 13 cups warm water (100 to 110 F)
- 2 14 ounces active dry yeast
- 13 cup honey
- 14 cup vegetable oil
- 1 teaspoon salt
- 3 -3 12 cups whole wheat flour
Method
- Place about 1/2 cup warm water in large bowl.
- Sprinkle in yeast; stir until dissolved.
- Add remaining water, honey, oil, salt and 1 cup flour.
- Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Stir in enough remaining flour to make a soft dough.
- Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
- Place in a greased bowl, turning to grease top.
- Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
- Punch dough down; remove to lightly floured surface.
- Roll dough to 12 x 8-inch rectangle.
- Beginning at short end, roll up tightly as for jellyroll.
- Pinch seam and ends to seal.
- Place, seam side down in greased 9 x 5-inch loaf pan.
- Preheat oven to 375F Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
- Bake at 30 to 35 minutes or until lightly browned.
- Remove from pan; cool on wire rack.
