Honey Wheat Bread II recipe

2 servings

2 cups warm water (110 degrees F/45 degrees C)

2 cups whole wheat flour

1 tablespoon active dry yeast

1 teaspoon salt

1/3 cup honey

1/3 cup vegetable oil

5 cups all-purpose flour

Dissolve yeast in warm water.

Add honey, and stir well.

Mix in whole wheat flour, salt, and vegetable oil.

Work all-purpose flour in gradually.

Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes.

When dough is smooth and elastic, place it in a well oiled bowl.

Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth.

Let rise in a warm place until doubled in bulk, about 45 minutes.

Punch down the dough.

Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans.

Allow to rise until dough is 1 to 1 1/2 inches above pans.

Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.