Makes 2 loaves.
- 3 Tbsp rapid rise yeast
- 4 cups warm water
- 2/3 cup honey
- 1 Tbsp salt
- 9-10 cups whole wheat flour
- 1 cup of quick oats or flaxseed (or a combination of the two)
- Sprinkle the yeast in the bowl of your KitchenAid mixer.
- Slowly add 4 cups of warm water and 2/3 cups of honey, and mix gently until the yeast dissolves. Let the yeast mixture sit for about 5 minutes until you see that the yeast is starting to foam.
- With the regular paddle attachment on your mixer, slowly add in 4 cups of the flour, the salt, and the oats/flaxseed as you mix the dough on the lowest setting of your mixer. Mix until combined, scraping the edges of the bowl if needed.
- Switch to the dough hook attachment. Add in the rest of the flour as you knead it with the dough hook. I usually use the full 10 cups, but you may use less depending on the type of whole wheat flour you are using. The dough should release from the sides of the mixing bowl, but it should still be sticky.
- Place some plastic wrap over the mixing bowl, and let it rise in a warm place until it’s about doubled. I use the “proof” setting on my oven to rise my dough in.
- After the dough has risen, punch it down to get rid of any air pockets. Cut the dough in half, and squish and press it into two prepared 9″ x 5″ loaf pans. I spray mine with cooking spray.
- Cover the loaf pans with the plastic wrap, and let the dough rise again for about an hour.
- Preheat your oven to 350 degrees F, and bake the bread for 35-40 minutes. It’s done when the tops are slightly brown, and it sounds hollow when you tap it.
- Let the bread cool for at least 15 minutes before you cut it. Store it in a bag for up to 5 days and it will stay moist and fresh tasting.