Milk and Honey Whole Wheat Bread

Makes 2 loaves

Mix in a large glass measuring cup and let sit 5-10 minutes until doubled in volume:

• 4 tsp active dry yeast (just under two packets)
• 1/3 cup warm water
• 1/3 tsp honey or brown sugar

Mix in large bowl:

• 1 cup warm water
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1/3 cup honey

Mix in a separate bowl:

• 3/4 cup milk powder
• 1 1/3 tsp salt
• 2/3 cups whole wheat flour

Dump everything into the large bowl, mix with a large spoon until combined (it will be lumpy and bumpy) then start adding whole wheat flour until the dough is stiff but still a little sticky. You will be adding about:

• 6 more cups of whole wheat flour

Let rest about 15 minutes, then dump out onto a clean, floured surface and with clean, floured hands knead for about 20 minutes until the dough begins to smooth, soften and not crack apart  too much when bent. Sparingly add flour as you knead, only adding enough to keep the dough from sticking.

Place in a large greased bowl, cover and let rise 1 hour in a warm, cozy place (about 80-85 degrees).  After rising, punch down, separate, and place into two greased loaf pans. Let rise one more hour.

Bake at 350 degrees for about 35 minutes +/- until golden and hollow-sounding when tapped.