Susan's Wheat Bread

This bread needs just a little bit of a background story.  Last month we had a Relief Society class on healthy eating which was focused on using whole grains and vegetables.  We had such a great discussion that we ran out of time for part two, which was learning how to make whole wheat bread. So, that's what we did this month.  This particular recipe comes from someone I really admire.  They deal with a lot of food allergies in their family, and rather than not take the sacrament bread (since they can't eat anything without knowing exactly what's in it), they came up with the solution of providing the bread for the sacrament.  And they do it every week!  This is the recipe she uses, and it's really quite simple.  I love the fact that it doesn't take any kneading.  It does take some time, but I mixed the dough at 5:30 this morning, and even with two risings it was finished by 8 AM.  Not only is it simple, it's delicious, AND it's 100% whole wheat.  It should be called Susan's Amazing Bread! So, here's the recipe:

2 cups warm water (even in Florida, this is correct)
1 tablespoon yeast
1/3 cup oil
1/3 cup honey
4 cups whole wheat flour
2 teaspoons salt

Dissolve yeast in warm water; stir in oil and honey.  Stir in half of the flour and then the remaining flour with the salt.  It will be sticky!  Don't be tempted to add more flour.  Cover and let rise for 45-60 minutes.  (Her directions say to place in an oiled bowl, but I kept it in my mixing bowl and it worked just fine.)  Gently deflate dough and place in a greased (or use parchment paper) 9x5" loaf pan.  I used two 8x4" pans, which is what Susan does.  I just used a spatula to get it out of the bowl, and then patted the top with damp hands. You could also oil your hands for this step.  Cover and let rise another 45-60 minutes.  Bake at 350° for about 40 minutes for the large pan or 30 minutes for the smaller ones.

Note: Tastes best hot out of the oven, yet slices better if you let it cool first.

Another note: Loaves made in 9x5" pans don't fit nicely in a gallon storage bag. Half a recipe in an 8x4" pan makes half-sized slices, yet the entire batch overflows the pan. I finally decided to make a 3/4 batch, and that's perfect for the smaller pans (one loaf - double below for two). And the measurements are easy to figure out as well:

1 1/2 cups water

3/4 tablespoon yeast

1/4 cup oil

1/4 cup honey

3 cups flour

1/2 tablespoon salt

ready to go in the oven

out of the oven

And it makes great French Toast as well!