100% Whole Grain Wheat Bread

 From:  Whole Grain Wheat Bread Recipe - Food.com

ingredients

• 1 3⁄8cups hot water
• 1⁄4cup olive oil, any oil is fine
• 1⁄4cup honey
• 1tablespoon molasses
• 1⁄2tablespoon salt, Sea Salt is good
• 3 3⁄4cups of 100% whole grain wheat flour
• 1tablespoon dry active yeast

directions

• Place the first five ingredients in the bowl and mix.
• Proof yeast in water and add 1 tsp sugar or honey to make sure it is good.  
• Add: 2 Cups 100% Whole Grain Wheat Flour. (to cool the water and end up with warm dough) Mix then add 2 Tbs of Dry Active Yeast. If your not sure about your yeast proof it in a little warm water first.
• Add honey and oil to mixing bowl and stir.  Add the yeast/water and stir again.  Let it sit for about 10 minutes to proof again.
• Add: 3 Cups of 100% Whole Grain Wheat Flour.
• Mix until the consistency is somewhat even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy.  Don't over mix or the bread will be tough.
• Lift the dough up or pull it back from one side and pour just a little olive oil into the bowl and grease it.  Flip the dough around several times so it is coated with the oil.  This will prevent it from sticking after it rises.  Leave it in the mixer to rise.  Cover with a wet cloth or plastic wrap for about an hour.
• Grease a bread pan with cooking spray. 
• Mix the dough again just enough to knock it down at least close to the original size.
• Drop the dough on a floured surface so you can kneed the dough and shape it. Kneed it for 3 minutes or so and shape it with your hands to make a nice ball getting enough flour on it so it isn't sticky. Shape the loaf by turning the dough under its self over and over. When the dough is shaped the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaf in your bread pan and let it rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes. (gas oven).
• When done turn the bread out of the pan to a rack to cool. You can eat it right away (a great time for real butter) don't wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick. Enjoy.

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