Aunt Judy's Whole Wheat Bread

My Aunt Judy (Liddle) is the bread queen. I’ve never been able to make my bread turn out like hers, but this is a fabulous recipe, nonetheless. Makes 3 regular sized loaves.

1. Mix together

8 cups whole wheat flour

3 tablespoon yeast

1 tablespoon salt

3 tablespoon dough enhancer (or mashed potato flakes)

2. Add to flour mixture

4 cups really warm water (110-115 degrees, warm but not hot)

2/3 cups vegetable oil

2/3 cups honey

(Later, you’ll add 1-2 cups of white flour, but not yet!)

3. Mix well

Add white flour 1/2 cup at a time as you stir. When you can’t mix anymore with a spoon, put dough on floured surface and knead for 5-10 minutes, adding white flour as needed when the dough gets sticky.

4. Put in greased bowl, cover with a clean towel, and let rise

Grease a large bowl. (I just use Mazola.) Put the ball of dough in the bowl, and then turn the dough over so that it’s greased on both sides. Then cover the bowl with a towel and let rise in a warm place (70-80 degrees is ideal) until double (an hour or so).

5. Shape loaves

Punch dough down and let rest for 10 minutes. Then divide into three equal portions. On lightly floured surface, press each piece of dough to roughly a 14x7" rectangle. Starting with shorter side, roll up tightly. Pinch edges to seal and place dough, seam-side down, into greased 9x5" bread pans, making sure short ends of bread are snugly fitted against the sides of the pans.

6. Second rising

Cover lightly and let rise until the dough is double in bulk and rises 1 inch above the top of the loaf pan (about 30-40 minutes).

7. Bake

I usually bake for 10 minutes at 400 degrees, then turn the loaves around and bake another 18 minutes at 350. This gives a nice crisp to the crust while leaving the insides soft and delicious.

My aunt (bread-maker supreme) bakes for 30-35 minutes in a 350 oven. This makes for a softer crust.