"Prize-Winning" Whole Wheat Bread

This is the bread from the other night. I got this recipe from my friend, Beth Durtschi, who lives in Driggs. This is such a yummy bread and so easy to make! It makes me feel good to make something so nutritious for my family. Enjoy!

3 T yeast
1 t sugar
5 C warm (like for a baby bath) water
3/4 C honey
3/4 C oil
2 T salt
1 t Vitamin C crystals (ascorbic acid) (can find at health food stores and maybe drug stores)
12-13 C whole wheat flour (I use freshly ground white wheat, you can also mix red wheat and white wheat. Or use all red! The white has a little lighter flavor.)

Dissolve yeast and sugar in water. (I grind the wheat while this is dissolving) Add honey, oil, salt, vitamin C, and 6 cups of the flour. Mix in an electric mixer (I use a Bosch) with wire whisks on medium high for 10 minutes. (This develops the gluten needed to hold the bread together and rise.) Replace the wire whisks with a dough hook. Add 6 or 7 cups more flour (or more) until the bread dough just barely comes away from the sides (do not add too much flour!) Continue mixing in the electric mixer for 5 more minutes. Turn out onto greased surface. ( I use Pam on the counter and on my hands--oil works, too) Divide into loaves. Let rise in pans until double in size (about 30 minutes). Bake at 350 for about 45 minutes (more or less depending on your bread pans and size of loaves.) I use 2 very large aluminum pans and bake for 55 minutes. It is easy to under cook whole wheat bread, I bake for as long as possible and the tops become somewhat dark. Turn out onto cooling wire racks and smear butter over the top and sides. Let cool completely before putting into plastic bags. Freezes well. This recipe works well for a Bosch mixer. If using a Kitchen aid, cut the recipe in half.

Note from Nikki: I use the 9x5 loaf pans. I find that 3 loaves is perfect. I cook for 45 mins.