Whole Wheat Bread

2 1/2 cups warm water
2 T. yeast
1/2 cup honey
2 1/2 cups whole wheat flour

Mix just until incorporated. This is not your kneading stage. Use your hands or spatula to mash any lumps. If you are using the Bosch bowl, remove the metal dough hooks. Cover bowl with a damp towel and let sit for 2 hours in a warm place (room temperature is fine if the air is 75 degrees or warmer).

Two hours later when the sponge has formed, remove cover and add the remaining ingredients to the sponge in the Bosch bowl:
1 1/2 cups warm water
1 T. yeast
1/2 cup oil
1 T. honey
5 cups whole wheat (more added later)
1 T. salt
1 T. dough enhancer

Knead ingredients with the dough hooks. Gradually add more flour about a cup at a time until the dough leaves the sides of the bowl and sticks to the hooks. Dough should be soft but not too sticky. (about 5 cups) Continue kneading on speed 1 for 10 minutes. Meanwhile, preheat oven to 200 degrees then turn oven off. Grease pans with oil spray.

Shape the dough into loaves by pressing a portion of the dough into a rectangle about 1/2 thick on lightly oiled surface such as a large cookie sheet. Roll like a jelly roll or fold ends toward the middle pressing out any air bubbles and shaping into loaf. Pinch ends closed or fold under. Place loaves into greased bread pan. Place on middle rack or warm oven to rise until nearly double, about 25-30 minutes (oven should be off).

When raised, remove bread carefully, and preheat oven to 350 degrees. Return bread to hot oven. Bake for approximately 20 minutes. Bread is done when top is lightly golden brown. Empty bread out of pan immediately and cook on wire rack.