Mom's Whole Wheat Bread

Recipe from: Mom, Erin Kay Smith Ferguson (1970's)

2 1/2 Tbsp. yeast - 1/2 cup warm water

5 cups hot tap water

7 cups unsifted whole wheat flour

2/3 cup cooking oil

2/3 cup honey

2 Tbsp. salt

7-8 cups unsifted whit flour (until a medium soft dough forms)

1. Sprinkle yeast on warm water- do not stir.

2. Pour hot tap water into bowl, add flour and mix with beaters.

3. Add salt, oil, and honey.  Then mix.

4. Add yeast which should be brewing while grinding the wheat.

5. Remove beaters from mixer, add kneading arm and hook; then add remaining flour.  Knead 10 minutes.

6. Remove dough from bowl on to oiled countertop or pastry sheet.  Slap or drop dough onto countertop until merged together.  Shape into 4 loaves, place in greased loaf pans.

7. Let rise in 175˚ oven for about 30 minutes.  Bake at 350˚ for 40 minutes.

8. Remove baked bread from pans immediately.  Brush tops with oil or butter if softer crust is desired.  Makes 4 loaves.