Bread Revision

I've been tinkering with this bread recipe for a while now. Here's my latest version. It's easy, relatively quick, and totally tasty.

Quick(ish) and Easy Whole Wheat Bread

First:

2 c. warm water (around 100 degrees, so the water feels temperature-less on your wrist)

2 pkgs. yeast (I prefer Rapid Rise or Perfect Rise for this recipe)

6 T honey (I do 1/4 c. plus half again; you could also use sugar)

Stir together and set aside for about 5 min.

Next:

8 c. whole wheat flour (I've been using Trader Joe's White Whole Wheat)

4 t. salt

Mix in a bowl.

Then:

Mix yeast water into flour. Add another 1-2 c. of warm water and stir together. Dough should hold together well, but not be sticky.

Knead a little bit on a board or just in the bowl.

Set the dough to rise in a warm place covered with a dishtowel to keep off drafts.

Let rise for about an hour.

Cut dough in half.

Knead each one a few times.

On the last knead, roll into a loaf and pinch together at seam.

Spray canola oil (or other oil) into 2 loaf pans.

Press loaf seam-side up into loaf pan until the pan is filled to the corners.

Flip loaf out and over.

Press gently into pan with seam-side down.

Repeat for second loaf.

Set loaves to rise for 30-60 min (top of loaf should be even with lip of pan)

Bake at 350 for 40ish minutes, until loaf gives a hollow sound when you thump it. I find this bread is best if it's slightly undercooked.

Cool. Make sure to eat a heel when it's still warm from the oven!

Stores well at room temperature for 4-5 days.