Makes 5 loaves
16-20 cups whole wheat flour
6 c warm water
3 TB instant yeast
1.5-2 TBSP salt
2/3 cup honey
2/3 cup oil
1 cup ground flaxseed* see note
opt: 3 TBSP of dough enhancer or vital wheat gluten
Combine the water, yeast and 8 cups of flour in mixer bowl and allow to sponge for 20 minutes. (this can be skipped but it does help texture a little bit)
Add the salt, oil, honey, flaxseed and 8-12 cups of flour until dough begins to clean the sides of the bowl. Dough should be smooth and elastic, don’t add so much flour that it gets stiff (dry).
Knead 6-10 minutes by machine (will take longer by hand) until dough is very elastic and you can stretch it without tearing.
Form into 5 loaves and place into greased bread pans to rise on counter or slightly warm oven. Rise to double in size, 30-60 minutes. Bread should slightly hold finger imprint and have a little spring to it. If bread springs right back when poked it isn’t proofed enough. If the bread “sighs” when poked with a finger it is over risen- best to reshape and allow it to rise again. An extra rising will only improve flavor.
Bake at 350 for 25-30 minutes till top and sides are golden brown. You can always ensure bread is finished by sticking an instant thermometer into the bottom- most breads are done at 190 degrees. Rich doughs with eggs and butter may need to bake to 200 to be done.
We often bake 3 loaves and make the rest into 2 dozen cinnamon rolls. Or you can make 2 pizzas for dinner while getting bread baked. Very versatile recipe- a multi-tasker’s dream dough
*I grind flaxseed in the blender in quantity and keep in a ziplock in the freezer for easy usage (that way laziness doesn’t get the best of me). A coffee grinder also works well.