2.5 lbs whole wheat flour(Gold Medal or King Arthur) 2.5 lbs unbleached white(anybrand, but King Arthur's the best) 2 pack Red Star or Fleischman dry yeast...NOT Quick rise 3 TbSpn Pure Vanilla(or more...or less to suit) 1/2-3/4 cup honey(anykind, but the darker the better...DON'T use molassas) 1/2-3/4 cup oil(olive oil's great, but generic is just fine) 2-3 tablespoon salt 3 large eggs
Heat mixing bowl by filling it w/hot water and let stand 3-4 mins. Empty water bowl and fill 1/4 w/hot water. Mix in 1-2 cups of whole wheat flour and honey until 'spoupy'. Then add dryed yeast, mix thoroughly and let stand till you see 'action'(Bubbles and lumps)
Add balance of ingedients and stir as much as possible using plain old table fork. When mixed thoroughly dump out onto the counter and begin the kneeding process. "Feel' if the mixture is too dry or too wet(sticks to your hands) by adding water and flour, respectively. Kneed for at least 15-20 mins. When done kneeding dough wash the mixing bowl and dry it. Then take a 'palmful' of oil and coat the mixing bowl. Dump the dough into the bowl and coat the dough w/the oil. Let stand in a warm place covered w/a plastic 'kitchen size' plastic trash bag. Away from the oven which should be heating to 350-375 BAKE @ this point. Let bread rise until at least 2x the size of the original. Dump dough onto counter and 'punch down'. Roll it into a ball and tuck the edges making it a round loaf. Re-oil the mixing bowl and let rise again. Cover the mixing bowl each time w/a plastic trash bag so as to not allow air flow but not touching the top of the loaf. When this is done grease 4 regular aluminum pie pans available at any food store. When dough has risen a 2nd time dump it onto the counter and cut ut into 4 sections BEFORE punching them dowm. Prefer a long serrated bread knife for this.
Then fashion 4 round loaves making sure to finish each one w/t top smooth and the 'kneeding squeezes' on the bottom. Oil the top of each loaf liberally. Enclose each loaf in it's pie pan in a plastic shopping bag and let rise a half hour to an hour. The loaf should be risen to the edge of the pie pan. Depending on your oven you may want to go to 350 instead of 375 if it runs hot. Then pop all four into the oven on the mid level while removing the upper tray as sometimes the loaves will rise into them. Set the timer for 50 mins and rotate the loaves at the 25 min mark. Check the bottom at 50 mins. If dark brown remove from oven and pie pan and cool asap. Have cooling area set aside. Your loaves may go a little longer or shorter depending on your oven and mix.
I've been making this bread for over 25 years and while it's not perfect, it's very consistant and will yeild enough for you and several friends. If someone tries this and likes it let me know as I've got a recipe for cocao, blackstrp molassas rye that is very dark and heavy, but is very hearty w/dark soups.
Th recipe amounts are suggested amounts as my bread is slightly different each time but the 'quality and taste' are very consistent.