Sue Becker’s Whole Wheat Bread

In a large mixing bowl, combine warm water, honey, and instant yeast. Stir lightly and let it sit for about 5 minutes until foamy.

Add olive oil and salt to the yeast mixture. Gradually mix in whole wheat flour, one cup at a time, until a dough forms.

Knead the dough on a floured surface for about 10 minutes, or until smooth and elastic. You can also use a stand mixer with a dough hook for this step.

Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.

Once risen, punch down the dough and shape it into two loaves. Place the loaves into greased 9x5-inch loaf pans.

Cover the loaves again and let them rise for another 30-40 minutes, until they double in size.

Preheat your oven to 350°F (175°C). Bake the loaves for 30-35 minutes, or until they sound hollow when tapped on the bottom.

Remove the bread from the oven and let it cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.