Honey Wheat Bread

I know that I skipped last week... I had a good reason, too.  My dad got to visit us for 5 days and we were enjoying every minute of it!  I'll do a post about that too.  So, here's the next one.  This is my mom's recipe for bread, and I didn't think about taking pictures until I was done.  However, I know that making bread can be daunting for some, so if you want, I will post pictures of each step to help you out a bit more when you make it.  I am making bread this weekend again, so let me know if you need more pictures/info.  I started making bread because I don't buy bread made with corn syrup, and the ones without it don't taste that great.  YUM!  It has taken me a few times to perfect it, but it has always been great!  The recipe makes 2 loaves but I always double it and make 4 and put 3 loaves in the freezer until I need them.  (I also do this in my kitchen-aid, but will include the hand-mixing instructions)

1 1/2 T yeast

2 C warm water

1 crushed vitamin C tablet (this is a dough conditioner, other recipes may call for lecithin)

1/4 C oil

1/4 C honey ( I do a heaping 1/4 C , since I like the honey taste)

3 C whole wheat flour

3 C white flour

2 t salt (I do a tiny bit less than 2t)

Dissolve yeast in water.  Add vitamin C, oil, honey, salt, and 2 C wheat flour.  Mix this with a wire whisk by hand or with mixer.  Add 2 C white flour and stir with a wooden spoon (or, if using mixer, add all the rest of white and wheat flour and mix with dough hook for 2 minutes or until combined and dough pulls away from bowl).  If mixing by hand, knead in the rest of the flour until dough is soft and elastic.  (If using mixer, I take it out of the bowl to knead it a few times to make sure it is soft and elastic.)  Shape dough into a ball, making the top smooth and any creases in the dough tucked under the bottom of the ball.  Put it into a greased bowl, and turn it once so the top of the dough is greased and the bottom of dough ball is facing down in the bowl.  Cover (with clean kitchen towel) and let it rise about 1 hour, until it is doubled and then punch the dough down.  Grease 2 loaf pans and divide dough in half, shaping it so it is smooth on top and any folds are in the bottom of the pan.  Cover and let them rise for 30-60 minutes, until doubled and looks like the right size.  Bake it at 350 for 30 minutes.  Take out of the oven and let sit 5 minutes before removing from loaf pans to wire racks. I like to spread butter on the top when it is still warm.