Mom's honey whole wheat recipe

Not everyone loves whole wheat bread, but once you make it and smell it, it becomes pretty addicting. Growing up I remember watching and helping my Mom make a lot of homemade, honey whole wheat bread. I remember loving the smell as it baked in the oven, and cutting into it as it steamed - smearing on a little butter and honey. Mmm, nothing like home made bread. So here's THE House of Jacob family whole wheat, home made bread recipe. I have no idea how many generations back this recipe goes. It always brings a little piece of home when I make it. You have no idea how much Mason enjoys making this bread recipe. We've done it two days in a row now, and shared it with our neighbors. That is the way my Mom taught me to serve others - by taking them hot, homemade bread. If I came back too early from the widows homes, she would say next time -"be sure to stay and talk to them for a while". At first it felt a little awkward to be honest, but gradually I learned to love those times - sitting with those women and feeling their love. Mom, thank you for teaching me the joy of serving others! This recipe makes A LOT, so feel free to cut it in half if you like!

5 c hot hot water (i usually microwave it in a safe bowl for 2 to 3 minutes

1/2 c oil

1/2 c honey

1 T salt

2 T yeast

3 T gluten and or dough enhancer

add wheat flour (or white) until it pulls away from the sides and starts to pull away from the bottom - it should be 11-12 cups. The texture should be firm, a little sticky, but not too sticky or not too dry. You can grind the wheat yourself, or just get already ground wheat flour from the store.

Mix it for about 10 minutes for wheat, 5 minutes for white

let rise or start to knead. I like to let it rise if I have time, just because it makes it even fluffier :).

Divide into four loaves. grab some from the side of the loaf on the table and push the dough toward the center with your palm. Continue until it has all been pushed to the center. Fold it over to make a loaf. Put the ugly side up in the pan, and squish it with your palm to get all the bubbles out. Then pull it out, and put it back in with the pretty side on top this time. Fold the edges under to make it nice and rounded. 

That last part is the tricky part - but hopefully that explanation helps, or just call my Mom and she will teach you like a pro :).

Let the loaves rise as you wait for the oven to heat up. Then once they start to get a little bubbly on the edges (or whenever the oven is ready), pop those babies in.

Bake @ 350 to 375 for 40 minutes.

When you pull it out, my Mom usually tops it with shortening (i know - it's what makes it so amazing and probably the little less healthy - but this is the worth the calories part), lets it cool for a few seconds, then pulls them out of the pan, and sets them on the counter. That is when it is devoured :).

Enjoy!

Mason was so excited to make bread, he got the wheat himself from the basement, and ground it by himself.

An observant Stanley

who doesn't love playing with dough?? :) (we clean his hands every time before we cook...:))