100% Whole Wheat Bread

This bread recipe has been used in my family for a long time. It's the bread I grew up on and I think it's the same recipe my mom made for her family from the time she was about eight years old. I grind my own whole wheat flour, which makes a big difference in taste, texture, and nutrition.

100% Whole Wheat Bread
(Makes 4 loaves but works equally well when amounts are reduced for 1 loaf.)

Mix the following ingredients together thoroughly (I prefer to use a mixer for this process):

8 c. warm water
3 Tb. yeast (yes, I buy that in bulk too--I use a lot of it and it's much cheaper this way)
1/2 c. oil
1/2 c. honey
Heaping Tb. salt

Then add:

About 8 c. whole wheat flour, mix.

Add about 8 more c. flour gradually.

Keep mixing/kneading and adding flour until dough is right consistency--not too wet and sticky or too dry and stiff. (This tends to be different, depending on the climate where you live and can even vary a bit each time you make it. For particularly humid locations, you may even want to skimp a little on the water.)

Cover with dish towel and allow to rise 5-10 min.

Grease 4 bread pans.

Punch down dough and divide up into pans.

Set oven to 350 degrees and allow dough to rise while oven heats up. (If needed, I set the pans on top of the stove so the extra warmth helps them rise faster.)

Cook for 30-35 min (or more), or until browned and inserted toothpick comes out clean.

Tips: Allow to cool 10-15 minutes before slicing.
         Slice warm bread with serrated knife.