Perfect Honey Wheat Bread

This recipe was shared with me by a woman at church. I think she found it in a RS cookbook. I love that it only has one rise. Choose the size recipe that fits your family.

10-12 cups whole wheat flour (or 8 cups whole wheat flour + 2 to 4 cups white flour)
2 rounded tablespoons dry yeast
500 mg vitamin C, optional
4 cups very warm water (125°)
⅓ cup vegetable oil
⅓ cup honey or sugar
1 tablespoon salt

In mixer bowl equipped with kneading arm, combine 6 cups flour, dry yeast, and vitamin C (crush tablet or empty a capsule). Add water, oil, and honey or sugar; mix well. Cover and let batter sponge for 15 minutes; this produces a lighter bread. Add salt and remaining flour, 1 cup at a time (½ cup at a time for smaller batches), until dough forms a ball and cleans the sides of the bowl; the amount of the flour needed may vary. Knead 5 to 7 minutes by machine or about 10 minutes by hand, until dough is smooth and elastic. Divide dough into equal portions. Shape into loaves. Place in greased 4" x 8½" loaf pans*. Cover with light cloth and let ruse until almost double. Bake in a preheated 350° oven for 30 to 35 minutes. Remove from pans and let cool on wire racks. Rub a stick of butter on the tops, if desired, for a softer crust.

Yield: 4 to 5 loaves.

6 Loaves: Follow directions above.
12-16 cups whole wheat flour (or 12 cups whole wheat flour + 2 to 4 cups white flour)
3 tablespoons dry yeast
500 mg vitamin C, optional
6 cups very warm water (125°)
½ cup vegetable oil
½ cup honey or sugar
1½ tablespoon salt

2 Loaves: Follow directions above.
6-7 cups whole wheat flour (or 5 cups whole wheat flour + 1 to 2 cups white flour)
1 rounded tablespoons dry yeast
500 mg vitamin C, optional
2 cups very warm water (125°)
3 tablespoons vegetable oil
3 tablespoons honey or sugar
2 scant teaspoons salt

*The recipe also includes the following note about pan size: "Using the right size pan is very important. Too much or too little dough results in a poor loaf of bread, particularly when using whole wheat. Whole wheat dough is heavier than white dough and cannot support itself in a wide pan. For best results, bake whole-grain bread in a 4 x 8½-inch or small bread pan."