Leona’s Whole Wheat Bread
(Makes approximately 5 loaves in 4 1/2 x 8 1/4 pans.)

Blend together:
5 cups hot tap water
2/3 cup vegetable oil
2/3 cup honey
1 tablespoon salt

Add 2 cups white flour and 4 cups whole wheat flour. Mix with dough hook or by hand.

Blend in 2 tablespoons granulated yeast. Add additional whole wheat flour to make stiff dough (usually about 5 additional cups).

Knead by hand or with dough hook. Let rise about 30 minutes. Divide into 5 loaves. Set into pans. Let rise another 30 minutes.

Preheat oven to 350 degrees. Bake for 30 minutes. Remove from oven and brush tops with butter or margarine. Enjoy!

Variations:

Cinnamon-Raisin Bread: Divide dough into 5 loaves. Roll out and spread with melted margarine or butter. Sprinkle with a mixture of brown sugar, cinnamon and raisins. Roll up and place seam side down in pan.

Nut and Fruit Bread: Add 3 tablespoons sesame seeds, nuts, 1/2 cup sunflower seeds, 1 cup raisins or other dried fruit such as apricots or dates. You may wish to chop fruit into small pieces and coat with a bit of flour before adding to dough.

Recipe from Dwelling: Living Fully from the Space You Call Home by Mary Beth Lagerborg.