Several folks have requested this recipe. There is no white flour in this bread, and I don’t have access to molassas, so I use extra honey. The first time I made this, I had two beautiful loaves. Today, attempting to add more flavor, I added more olive oil and honey, with not such great results. I may have used water that was too hot as, well, because they didn’t rise as much as before.
2 3/4 cups hot water
1/3 cup olive oil
1/3 cup honey
2 tablespoons molasses
1 tablespoon salt
7 1/2 cups whole wheat flour
2 tablespoons dry active yeast
Combine first 5 ingredients in a bowl and mix. Add 2 cups flour and mix, then add yeast.
Mix in 4 cups of the flour then mix until the consistency is even. Continue to add flour 1/2 cup at a time until the dough quits sticking to the sides of the bowl. It will still be tacky to the touch. Leave dough in mixer, cover and let rise for 45 minutes. It doesn’t need to double.
Put dough back in mixer and mix until it is knocked down to its original size. Turn dough out onto floured surface and divide in half. Shape the two loaves by folding dough over itself over and over. Place in greased loaf pans and bake at 350 fo 36 minutes.
Don’t wrap until the bread is completely cool or it will get soggy. Don’t put in refrigerator, or it will become hard.