Makes three loaves of bread or 24 large rolls.

Place in Bowl

1 tbl baking yeast
3 cups warm water
¼ cup honey

Add

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.

Fold In

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