Check it out! My first BIG batch of bread made in the new kitchen I made this double batch of bread only with my bare hands… sometimes even though I have my Kitchenaid mixer, it is just easier to make this in a giant bowl and then knead it by hand on the counter. It certainly wasn’t easy to work in almost 14 cups of flour, but I did it! And it sure went a long way… four glorious honey wheat loaves! Recipe to follow…
Honey Wheat Bread (Big Batch: Four Loaves)
Adapted from All Recipes.com
- 4 cups warm water (110 degrees F)
- 4 cups whole wheat flour
- 2 tbsp active dry yeast
- 2 tsp salt
- 2/3 cup honey or agave (I used both, but mostly honey)
- 2/3 cup vegetable oil
- 10 cups all-purpose flour
- Dissolve the yeast in the warm water, let sit for 5 minutes.
- Add in honey/agave, salt, and oil.
- Gradually add in wheat flour.
- Gradually add in some of the AP flour. Due to the size of this recipe, I eventually had to turn the entire bowl on the counter and start kneading the flour in for the dough to take it in easier.
- If your dough is too dry, try adding small amounts of warm water and oil until it is soft but not too sticky.
- I also added a bit more honey toward the end, as I know we like it a little sweeter
- After all ingredients are mixed in, knead on the counter for 10-15 minutes (your arms will be sore.. but good sore!)
- Place in a greased bowl and let rise in a warm location until doubled in size (I put on my oven for a minute, turn it off, and then stick the bread inside to speed things up)
- Punch down the dough!
- Divide dough into four equal parts and place in four greased bread loaf pans.
- Let rise, again, until the dough is above the top of the pan.
- Bake in a 375 degree oven for 25-30 minutes. Bread will make a nice hollow sound when you tap it (carefully).
- Slice and enjoy!
We ate one of these loaves with Sunday dinner warm out of the oven and I packaged enough to go home with my dear sister-in-law and family. Mmm. I placed the other two in freezer bags, leaving one for during the week and placing the other in the freezer to defrost later in the week or maybe even next week. There is nothing like homemade bread! I may add more grain to the next batch, and lessen the amount of AP flour. But this is a good solid recipe and teaches good bread making skills Soo rewarding and good!