Wholesome Wheat Bread - whole wheat flour

Method

• Combine 2 cups flour, 1/2 ounce (2 packages)yeast, salt and cinnamon in a large mixing bowl.
• Combine corn syrup, water, and mayonnaise in a medium saucepan; heat mixture over medium heat, stirring occasionally, until very warm (120F-130F).
• Pour the hot mixture into the flour mixture; beat at medium speed for 2 minutes.
• Reduce speed to low; beat in an additional 2 cups of flour and the eggs until well mixed.
• Beat at medium speed for 2 minutes.
• By hand, stir in enough of the remaining flour to make the dough easy to handle.
• Turn out onto a lightly floured surface.
• Knead for 10 minutes or until dough is smooth and elastic, adding enough of the remaining flour to prevent sticking.
• Shape dough into a ball.
• Place into a large, greased bowl (I like to use butter); turn dough once to grease the surface.
• Cover with a towel; let rise in a warm place until doubled.
• Punch the dough down; divide in half.
• Cover; let rest 10 minutes.
• Shape each half into an 8x4 inch oval.
• Place on a greased, floured, large baking sheet.
• Cut 3 slashes, 1/4 inch deep, into the top of each loaf.
• Cover; let rise in a warm place until doubled.
• Bake in a preheated 350F oven 30-40 minutes or until loaves are browned and sound hollow when tapped.
• Immediately remove from baking sheet to wire racks to cool.