4 1/2 – 5 tbsp. active dry yeast
3 cups warm water (115 degrees)
2 tbsp. honey
1 cup unbleached white flour
6 – 7 cups whole wheat flour
3 tbsp. safflower oil
2 tsp. salt
Dissolve the yeast in the water in a large bowl; stir in the honey, white flour, and 2 cups of the whole wheat flour. Beat vigorously with a spoon to form a thick, smooth batter. Cover and set aside to rise in a warm place for 40 minutes.
Stir in the oil and the salt. Stir in 3 1/2 cups of whole wheat flour, adding 1/2 cup at a time until it is incorporated. Knead the dough for 5 – 8 minutes, adding more whole wheat flour only as needed, to make a smooth, elastic dough.
Place the dough in an oiled bowl and turn it over so the top is coated with oil. Cover and let rise until doubled in size, about 45 – 50 minutes. Punch the dough down and let it rise about, about 35 – 40 minutes.
Shape the dough into two loaves and let them rise in oiled pans until they have doubled in size, about 25 – 30 minutes.
Preheat the oven to 350. Bake for about 1 hour, or until nicely browned on the top, sides, and bottom. Remove the loaves from the oven and turn them out onto a rack to cool.
Note: This is a soft bread that makes great rolls. Use 2 ounces of dough per roll for dinner-sized rolls. Easy to make, and is a household standard.
Recipe from The Greens Cook Book, by Deborah Madison.