Bread

Mix:

4 1/2 cups warm water

1 1/2 tablespoons brown sugar

4 1/2 tablespoons yeast

 

When the yeast in "foamy" stir in:

1 cup honey

1 cup olive oil

1 1/2 tablespoons salt

3 1/3 cup quick oats

 

Knead in the flour:

12 cups freshly ground white wheat flour (If you do not have white wheat, you can use 10 cups of hard red wheat flour with 2 cups of bread flour.  Or you Can use 13 cups of bread flour for white bread)

 

I usually add all of the flour except for one cup.  As I need the dough I will slowly incorporate the 1 cup.  It is good to have the dough a little sticky so I usually do not use the complete remaining one cup of flour.  Knead approximately 10 minutes.  (I start counting when I start to add the flour!)  Grease 5 loaf pans.  Shape the loaves and place in pans.  Let rise until doubled-about 30-40 minutes.  Bake at 350 for about 24 minutes for wheat loaves, 27 minutes for white loaves, 11-14 minutes for small rolls.  Cook whole wheat bread until just before it looks done; cook white bread a couple of minutes beyond looking done.  Cool and racks and store in bread bags.  This bread freezes great!