Makes three loaves of bread or 24 large rolls.
Place in Bowl
1 tbl baking yeast
3 cups warm water
¼ cup honey
3 ½ to 4 cups of Speerville Flour Mill stone ground whole wheat flour
Stir the sponge from the outside in, folding in air. Cover with a damp cloth and set in a warm place for about one hour.
2 tsp salt
¼ cup oil
3-4 cups Speerville Flour Mill flour
Knead for 10 minutes, using 1-2 cups of flour, until the dough is smooth & elastic.
Place the dough in a large oiled bowl, cover with a damp cloth, and set in a warm place for about one hour or until doubled in size.
Punch down with your fist until air is worked out of the dough.
Cut into loaves or rolls and let sit for 5 minutes. Shape and place in baking dishes. Cover and let rise for 15 minutes.
Bake bread at 350 degrees for 50 minutes
Bake rolls at 375 degrees for 25 minutes