whole wheat bread

7 cup Whole Wheat Flour
.25 cup Honey
3.5 cup (8 fl oz) Water, tap
1 tbsp *Soy Lecithin Granules 1Tbsp (by MSWISDOM)
1 tbsp Extra Virgin Olive Oil
1.5 tsp Active Dry Yeast (by GRTMOMX3)
1 tsp Salt - Table - 1 tsp. (by MIKNMEG)

To make two loaves, mix 3.5 cups warm water, 1.5 tsp. yeast, and 1/4 c. honey in your mixer bowl and let the yeast proof. Next mix up and add half of your 7 cups of whole wheat flour (3.5 cups), 2 tsp salt and 2 heaping tablespoons lecithin granules or olive oil (I use olive oil because I have a bunch, but I think the lecithin makes it even spongier). Mix it all up and let it sit for one minute. You can just use a wooden spoon here.

Now add the second half of the flour (another 3.5 cups). I do this part in the Kitchenaid. Mix it on high for 7 min. Then let sit for 15 minutes. Dump the dough onto a floured surface and divide in it half (I use one of those big pastry scrapers). It will be quite sticky and stretchy (see the first photo), so work quickly and with plenty of flour. Shape it loosely into loaves, put it in two pans and let it rise until it's sticking over the top of the pan. I line my pans with parchment paper and reuse it over and over. Bake the bread at 350 for 35min.

Serving Size: 28 slices

Number of Servings: 28

Recipe submitted by SparkPeople user FATGIRLISGONE.