Whole Wheat Bread

1	c.	water
2	Tbsp.	yeast
2/3	c.	cooking oil
1	Tbsp.	salt
4	c.	warm water
12-15	c.	whole wheat flour — (freshly ground is best)
2/3	c.	honey — (can use part molasses)
		shortening

1.	Dissolve yeast in 1 cup warm water.
2.	Combine honey, oil, salt, and 4 cups warm water.
3.	Add yeast mixture.
4.	Using a wire whisk, stir in 6 cups wheat flour.
5.	When smooth, add remaining flour and mix by hand.
6.	Knead till very smooth.
7.	Let rise in greased bowl until doubled in size -- roughly 45 minutes.
8.	Punch down.
9.	Allow to double in size again.
10.	This time punch dough down and form into 4 loaves.
11.	Place loaves in greased loaf pans and coat all exposed sides of bread with shortening.
12.	Allow bread to rise 1" above sides of pan.
13.	Bake 30-35 minutes at 350.
14.	Remove from pan and allow to cool, lying on their sides.

^{When completely cool, you can bag them in plastic bags and store in the freezer.}
^{Could also make cracked wheat bread: put 1 cup of wheat in blender for 5-10 minutes. Shake off flour before proceeding. Place in bowl and cover generously with warm water. Allow to soften 3-4 hours, or until chewing wheat doesn't break your teeth. Drain the water and add to the dough when adding the last amount of flour.}
^{(from Ashley Ross)}