Whole Wheat Bread

My favorite all-purpose whole wheat bread recipe is below. It's pretty much foolproof. It also makes delicious cinnamon rolls – the only difference is you roll the dough out flat, smear with soft butter and sprinkle with dark brown sugar and cinnamon. Once the cinnamon rolls cool, drizzle with a bit of frosting (a bit of butter, some powdered sugar and milk).

WHOLE WHEAT BREAD
Makes 5 loaves

5 cups water
3/4 cup honey (heat up slightly to melt honey)
1/4 cup canola oil
2-1/2 tablespoon instant yeast
13 cups whole wheat flour
2 tablespoons kosher salt

1.Heat water in microwave for 5 minutes.
2. In bowl of electric mixer fitted with dough hook, combine
all ingredients. Knead dough for 8 minutes (20 minutes
by hand). Shape into loaves and place in greased pans.
3. Let rise in 150° oven until 1K to 2 inches above pan,
about 45 minutes. Increase oven temperature to 350° and
bake for 23-25 minutes.
4. Turn out onto wire racks to cool. Brush tops with butter.


* I cook all 5 loaves in 2 ovens; I store the extra loaves in bread bags with twist ties and pop them in the freezer.