Wheat Bread

I, Heidi S. Quinn, am responsible for the content of MANY THINGS. Email me at heidi.quinn@comcast.net.

MAKES 4 LOAVES.

@12 cups whole wheat flour
5 teaspoons active dry yeast
5 teaspoons kosher salt (Don't use sea salt because it loses its flavor in the baking.)
1/2 cup honey
3 cups water
3 cups milk
1/3 cup grapeseed oil (if using another oil, 1/2 cup)

Mix 7 cups of flour, yeast, and salt in a manual bread mixer. Heat water, milk, honey, and oil until very warm (120°-130° F). Add to dry ingredients and whisk until combined. Add more flour in 1-cup increments mixing after each addition; switch from the whisk to a wooden spoon when there is no more liquidity in the mixture. Stop adding flour when dough holds together but is still soft and pliable. Cover the breadmaker with a kitchen towel and let the dough rise until doubled, about an hour.

Turn the handle to beat the dough down. Let the dough rise again until doubled, 45 minutes to an hour.

Turn the handle to beat the dough down again, then turn it onto a floured board. Knead 5 to 10 times to bind the dough and make it more managable.

Spray 4 bread pans with grapeseed oil (or grease them with butter).

Cut the dough into 4 equal parts and knead each loaf to make it smooth, then drop into the bread pan. Cover the loaf pans with a kitchen towel and let rise 30-45 minutes.

Bake in a 400° F oven for 40 minutes. Remove from pans and let cool on wire racks.