Whole Wheat Bread

Directions

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   1.
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   Combine the warm water, yeast, and two cups of fresh whole wheat.
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   flour in a large mixing bowl.
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   Allow to sponge (just let it sit and it will bubble up and look kind of like a sponge) for 15 minutes.
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   Add the honey, oil, Dough Enhancer, salt, and 4-5 cups additional flour until.
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   the dough is stiff and cleans the side of the bowl.
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   2.
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   I make this in my kitchen aide mixer and mix on speed 4 for 7 minutes for the kneading or you can do the following:
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   With oil on hands, remove the dough from the mixing bowl and place.
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    on oiled surface.
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    Knead the bread by hand 800 strokes or 20 minutes.
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    It should be very smooth and elastic with small bubbles or blisters.
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    beneath the surface of the dough.
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    Be sure to add the minimum amount of.
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    flour to keep the dough soft and pliable.
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    The sponging of dough.
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    eliminates the need for two risings by shortening the rising time.
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    3.
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    Shape into loaves.
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    Roll dough out two times the length and one times.
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    the width of your bread pan.
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    Starting at one end, roll the dough, sealing.
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    each roll with fingers.
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    Place in pans previously well greased with.
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    cooking spray or hard shortening.
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    Allow to rise in a slightly warmed.
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    oven (84 to 88 F.) or other warm place until doubled in size (about 30-45 minutes).
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    4.
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    Bake loaves 25-30 minutes in a 350F oven.
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    Bread is.
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    cooked through when it sounds hollow when tapped on the bottom, and.
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    when the top and sides are a golden brown color.
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    When loaves are done,.
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    immediately remove from pans and let cool on a wire rack.
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    Placing the.
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    bread on its side may help to reduce the risk of falling.
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    Allow to cool.
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    thoroughly before placing in plastic bags or the bread will sweat.