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Old Fashioned Whole Wheat Bread

Sponge:
3 cups warm water, 105F to 115F
1 cup buttermilk powder
2 tablespoons active dry yeast
3/4 cup honey
3 cups fine to medium grind whole wheat flour, preferably stone ground

Dough:
1/2 cup vegetable oil
1 1/4 tablespoons salt
5 to 5 1/2 cups fine to medium whole wheat flour, preferably stone ground
rolled oats, for sprinkling

To prepare the sponge: In a large bowl, whisk together the water, buttermilk powder, yeast, honey and the 3 cups whole wheat flour and beat until smooth. Scrape down the sides with a spatula. Cover with plastic wrap and let stand in a warm place until foamy and doubled in bulk, about 1 hour. Gently stir it down with a wooden spoon. In a large bowl using a whisk or in the bowl of a heavy duty electric mixer fitted with the paddle attachment, add the oil, salt, 2 cups of the flour and the sponge. Beat hard until smooth, about 1 minute. Add the remaining flour, 1/2 cup at a time, using a wooden spoon if making by hand, until a soft dough that just clears the sided of the bowl is formed. Turn the dough out onto a lightly floured work surface and knead until smooth and springy, yet slightly tacky, about 5 minutes, dusting with the flour only 1 tablespoon at a time as needed to keep the dough from sticking. If kneading by machine, switch from the paddle to the dough hook and knead for 4 to 5 minutes, or until the dough is smooth and springy and springs back when pressed. If desired, transfer the dough to a floured surface and knead briefly by hand. Do not add too much flour, as the dough must retain a definite sticky quality, which will smooth out during the rising process. The dough will also have a slightly abrasive quality from the whole grains. Place the dough in a greased container. Turn once to coat the top and cover with plastic wrap. Let rise at room temperature until puffy and almost doubled in bulk, 1 1/2 to 2 hours. Turn the dough out onto a flour work surface. Grease or parchment line a baking sheet and sprinkle it with rolled oats.

Divide it into 3 equal portions. Form each portion into 3 round balls and place them at least 4 inches apart on the baking sheet. Cover loosely with plastic wrap and let rise until not quite doubled in bulk, about 45 minutes. Twenty minutes before baking, preheat the oven to 375F. Place the baking sheet in the center of the oven and bake 40 to 45 minutes or until deep brown and the loaves sound hollow when tapped with your finger. Place a piece of aluminum foil over the tops to slow browning, if needed. Transfer the loaves immediately to a cooling rack. Cool completely before slicing.

Old-Fashioned Honey-Whole Wheat Bread

3 cups stone-ground whole wheat flour or graham flour
1/3 cup honey
1/4 cup shortening
1 tablespoon salt
2 packages regular or quick active dry yeast
2 1/4 cups very warm water (120°F to 130°F)
3 to 4 cups all-purpose flour or bread flour
Butter or margarine, melted, if desired

1.Mix whole wheat flour, honey, shortening, salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle.
2.Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
3.Grease bottoms and sides of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches.
4.Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18x9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover and let rise in warm place 35 to 50 minutes or until double.
5.Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375°F.
6.Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

Whole Wheat Bread

5-1/2 c. warm water
1-1/2 tbsp. salt
1/2 c. oil
3 tbsp. instant yeast
1/2 c. honey
10-11 c. whole wheat flour

Mix warm water, honey, oil, yeast and 7 cups flour well. Let dough rest 10 minutes to proof the yeast. Add salt. Blend in 3 to 4 cups flour until good kneading consistency. Knead 10 minutes. Let rise 1 hour. Punch down and put in 5-6 greased loaf pans. Bake at 350 degree oven for 30-35 minutes. Remove from pans to cool.

Whole Wheat Bread

2 c. whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1 beaten egg
1 3/4 c. buttermilk
1/4 c. honey
1/4 c. margarine, melted
1/2 c. chopped nuts
1/2 c. raisins

In bowl, stir together flour, baking powder, baking soda and 1 teaspoon salt. Combine egg, buttermilk, honey and margarine. Add to dry ingredients. Stir just until moistened. Fold in nuts and raisins. Put in loaf pan and bake at 375 degrees for 50 minutes. Remove and cool thoroughly.