Whole Wheat Bread: Low Sodium, Great Taste

All ingredients should be at room temperature.
Combine in a large mixing bowl:
1 1/2 cups warm water
2 Tablespoons active bakers yeast (2 pkgs)
1/4 cup honey
Allow this mixture to sit for 5 minutes or longer.

Add 2 Tablespoons olive oil, 1/2 teaspoon salt, and
2 1/2 cups of high protein, whole wheat flour. Add the flour 1/2 cup at a time, stirring 20 strokes each time.
Add 1 1/2 cups more flour to make a stiff dough.

Sprinkle 1 cup flour on a bread board and turn the dough out onto it to kneed it. When the dough is smooth and elastic, put the dough in an oiled bowl, cover it and put it in a warm place to let it rise (I put mine inside the oven out of the air conditioned drafts.)

It will double in size in about an hour. Punch it down to the original size, recover, and let rise again to double, about 30 minutes.

Turn the dough out onto a board with 1/4 cup flour. Divide dough into as many portions as you have pans. I used an 8 mini pan tray and one antique pan from my grandmother's kitchen. Kneed the dough till its smooth and elastic. Grease the pans with shortening or butter (oil will make the bread stick to the pan).

Dough should fill pans 2/3 full. Cover pans with clean towel and let rise for 30 minutes. Cook mini loaves for 30 minutes at 350 degrees. Bake 1 pound loves for 50 minutes and 1 1/2 pound loaves for 70 minutes.

Stirring & kneading well makes a good bread texture. Don't slack off or cut corners here!

Preheat oven to 350 degrees
Cook mini loaves 30 minutes
Cook 1 pound loaf for 50 minutes
Cook 1 1/2 pound loaf for 70 minutes

Serving Size: Makes 9 loaves 114 grams each (57 g serving portion)

Number of Servings: 18

Recipe submitted by SparkPeople user REVCORNIE.