Favorite Whole Wheat Bread

1/2 cup water (hot from tap)

1/3 cup unsweetened applesauce

3 Tbs. yeast

2 eggs

3 Tbs. lemon juice

1/2 cup honey

1/2 cup molasses

1/2 cup olive oil

3 cups water (hot from tap)

12 cups whole wheat flour

2 Tbs. salt

3 to 4 Tbs. dough enhancer

1 cup oatmeal

1/2 cup ground flaxseed

1/3 cup whole flaxseed

3/4 cup chia seeds

1/4 cup cracked wheat

1. Put the ½ cup water and the applesauce in a bowl with the yeast.

2. If you need to grind your wheat, now is the time to do it.

3. In a large bowl, beat your eggs. Add the lemon juice, olive oil, honey, molasses, and 1 cup of hot water together.

4. Measure 10 cups of flour into another bowl. Add salt, dough enhancer, flaxseed, oatmeal, chia seeds, and cracked wheat. Mix together.

5. Add the last 2 cups of hot water to the wet ingredients. Add the yeast mixture. Mix well, then start adding the dry ingredients, one spoonful at a time, adding and mixing it until the dough starts to climb the beaters.

6. Pour the rest of the flour mixture in and mix it with a spoon.

7. Flour the surface where you will be kneading the dough. Drop the dough onto the flour and knead for 7-10 minutes, adding extra flour as you need to keep it from sticking.

8. Grease your original dough bowl. Place your dough ball back in the bowl. Grease the top of the dough, also.

9. Place a clean cloth on the bowl and let in rise for about an hour. Punch it down and form your 4 loaves. Cover, and allow these loaves to rise for about 15-30 minutes, depending on how light you like your bread.

10. Bake at 350 degrees for about 30-35 minutes, depending on your oven.

11. Pull out of oven and let cool.

Note: This recipe really is for some of the best bread I have ever eaten- if you do it right. When I made this for Recipe Night, I made two loaves out of the dough that should have made 4 loaves. I also added too much flour so when I was kneading the bread, stop adding flour when the dough is barely sticking to your hands. However, if you love your bread super duper over-the-top dense, then I guess these mistakes/techniques are for you (Becky).

This recipe is

-By Lee Ann Crockett-