Grandma Green's Whole Wheat Bread - Edition 2

So there seems to be more than one bread recipe out there. As most of us know, Grandma does not cook from a recipe, she cooks from memory so when she gives you her method for making bread, it can change from month to month. But it is well worth the chase, since her bread is MOUTH-WATERING good. No exaggeration. This is the recipe my sister Rachel got from Grandma, with a few additions that Rachel added herself (in blue).

                                          Grandma Green's Whole Wheat Bread - Edition 2

•  6 Cups water
•  Approximately 13 Cups flour
•  2/3 Cups honey or sugar                                        
•  2/3 Cup oil
•  4 tsp salt                                                                  
•  3 pkg yeast

1. Get water warm out of tap and place in large stock pot. Add honey, salt and yeast. Stir till yeast is dissolved. 

2. Add 5 Cups of flour. Rachel recommended Gold Medal White Whole Wheat Flour. Cover and let sit for half hour. 

3. Add oil. Gradually add remaining flour. Stir. Dump dough out on floured cookie sheet and knead approximately 10 minutes. Rachel said she never make it that long. 

4. Place back in stock pot and let rise until doubled. Before covering with towel, moisten top of dough with water. 

5. Punch dough down then let it rise again. Same thing with the water. 

6. Divide dough into 3 equal parts and place in generously greased loaf pans. Let rise 5 minutes. 

7. Bake at 350 degrees for 45 minutes. While oven is pre-heating, add a pan of water to keep the air inside of the oven moist, then remove when you add the loaf pans. Slightly moisten the top of the loaves before baking and make sure to score the top before baking as well. 

I made a batch today and they are golden and hot and yummy and my house smells amazing.