Jon’ll have to remind me where he got this recipe. I think it was Mindy’s family? It makes 4 loaves, which is a bit too much to fit in our mixer, so Jon cuts it in half. It’s great for sandwiches, but my favorite way to eat it is toasted and shmeared with peach honey butter.

Foolproof Wheat Bread

2 TBS yeast

½ cup warm water

5 cups hot water

1 TBS salt

2/3 cup oil

2/3 cup honey or molasses

12 cups whole wheat flour

Dissolve yeast in warm water. Combine hot water and 7 cups of flour and blend in mixer with dough hook.

Add salt, oil, and honey, and continue to mix. (Rue note: Measure the oil first and the honey will slide right out.)

Add 1 cup flour and yeast mixture.

Mix thoroughly, then add 3-4 more cups flour and mix until dough cleans the sides of the mixer.

Knead (mix) at least 10 minutes.

Transfer dough into a large greased bowl, spin to coat with oil, cover with towel, and let rise 45 minutes.

Oil hand, punch down, and shape into 4 loaves.

Place in well-oiled bread pans.

Cover with cloth and let rise again, 35-45 minutes.

Bake at 350 40-45 minutes.