PBJ on Whole Wheat Bread

Whole Wheat Bread

1 T active dry yeast

5 cups warm water, divided

1 T + 2/3 cup honey, divided

2/3 cup canola oil

2 tsp salt

6 cups wheat flour

4 to 6 cups bread flour

In a large mixing bowl, dissolve yeast in 3/4 cup warm water and 1 T honey. Add the remaining water and honey, the oil, salt, whole wheat flour and 3 cups bread flour. Mix until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be slightly sticky). Turn onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in a bowl coated with cooking spray, turn to coat top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down dough. Shape into four loaves. Place into four 9x5" loaf pans covered with cooking spray. Place directly in cold oven. Turn oven to 350. Bake approximately 30 minutes, or until lightly browned. Cool completely on wire racks before slicing.

*My recipe for homemade strawberry jam comes from the insert in the fruit pectin box. The only insert I currently have on file is a full-sugar recipe, and I prefer the less-sugar option. Just wanted to make you aware that there is the option, and since you'll be buying the pectin anyway, just know I use the recipes right inside the box! Hopefully next time I make jam I'll try to remember to save the recipe.