Whole Wheat Bread

Last night I wanted to make bread, but was feeling lazy about it, so I just did a simple recipe. It looks and tastes like I made bread from the food storage; in other words, it's not the best bread I've ever made. But it's okay.

5 cups whole wheat flour

1 tablespoon yeast

2 cups water

1/4 cup honey

1/4 cup oil

1 tablespoon lemon juice

1/2 tablespoon salt

Place the yeast and the flour in the mixer bowl. Add the water, honey, oil and salt, and mix with a dough hook until it all comes together, stopping and scraping the sides of the bowl so it will come all together. Mix in another 1/2 cup or so of white bread flour, then let the mixer knead it for 10 minutes. Shape two loaves and put into greased loaf pans and let it raise for 30 minutes or so. Bake at 375 degrees for 30 minutes.

I figure that with my experimenting with food storage recipes, I might as well experiment with different bread recipes. I got out the recipe book, but I still did my own thing. In this case, the book called for a Vitamin C tablet, and I used the lemon juice instead. Somewhere I read that a little citric acid in the bread dough acts as a dough enhancer. I'm not sure exactly what it does, but I've put a bit of lemon juice in my bread dough ever since. And these food storage recipe books that I checked out of the library call for the citric acid, so I guess I'm on the right track.