Whole Wheat Bread

1. In a large bowl (or the bowl of your electric mixer), combine warm water, yeast, and 1/3 cup honey (do this with the dough hook if using mixer).

2. Let the mixture sit about 5-10 minutes until bubbles have formed on the surface, it is frothy and you can definitely smell yeast. If this does not happen after 10 minutes you may have old or “dead” yeast. Start again with freshly bought yeast if this happens.

3. Then add 5 cups whole wheat flour and stir (with a dough hook attachment) to combine. Let the dough set for 30 minutes, or until big, bubbly and doubled in size.

4. Next, mix in 3 tablespoons melted coconut oil (or olive oil if you don’t have coconut oil), ground flax seed and salt. Stir in 2 cups of all-purpose flour and mix with a dough hook gently until all the flour is combined. This all-purpose flour amount is your variable. You may need less flour, or more depending on where you live and the weather at the time. I suggest starting at 1/2 cup and adding an additions of 1/2 cup until your dough has become a ball, and is not sticking to the sides while it is mixing. If you decide to knead by hand, flour your work surface and knead it as you add in 1/2 cup increments of all-purpose flour until you’ve created a ball and the dough is not sticking to the counter.

5. Place dough in a large greased bowl, turning once to coat the surface of the dough. Cover dough with a dishtowel. Let it rise in a warm place until doubled.

6. Preheat oven to 350 F. Punch down dough, and divide into 2 loaves. Place dough into greased 9 x 5 inch loaf pans, and allow it to rise until dough has topped the pans by one inch.

7. Bake at 350 F for 25 to 35 minutes. Make sure to not over bake. You want bread to be browned and hard to the touch. Lightly brush the tops of loaves with 2 tablespoons melted butter or coconut oil if you’d like when done to prevent crust from getting hard. Cool completely. Enjoy!!