I have this amazing wheat bread recipe that I thought that I would share with you. It is the lightest wheat bread you will ever taste. I have shared with several people and it seems much more complicated then it really is but I thought that I would do pictures step by step for you.

I use wheat that I grind myself from my food storage. You are going to need a total of 10 1/2 to 11 1/2 cups of wheat flour. I also like to use the white wheat but you can use the red wheat too.

First you mix together 3 3/4 c. water
2 eggs 71/2 c flour
then in a 2 c measuring cup put in 1 c. honey and right over the top 1 c. oil (I use canola oil)
dump that into the mixer omitting about 1/8 c. honey to be used at a later time. mix and let sit for atleast 1 hour.
After the hour is up use the cup with the honey in it and all to it 1 c. warm water and 4 Tbsp. of yeast. Mix the honey with the yeast really well. Wait until it bubbles up to the 2 c. mark.

This is my favorite kind of yeast it seems to work really well. Add to your flour mixture
3 1/2c - 4 1/2c flour as well as the yeast mixture. Pouring in a little flour then a little yeast mixing it. DO that until the flour and the yeast are both gone. It will still look alittle liquidy that is okay. Add in 1 Tb. of salt. Knead for 8 min. If by the end of about 6 minutes it is still sticking to the sides add a little more flour until it pulls away from the side and knead for an additional 2 min.
Dump into a bowl and cover with a towel for 40 min.
or until double in size
Punch it down to make it fall and let rise again for 40 min. or double in size.
Divide into 5 equal pieces
Roll out dough

Then roll it up kinda like you would with cinnamon rolls. Pinch the end down. Then press the sides and tuck under

The size of loaf pan is about 8 1/4 x 4 in. Let rise about 20 min. or until it is about 1 inch above pan but the sides do not quite make it up to the top

cook on 350 degrees for 25-30 minutes or until nice and brown on top

immediately after pulling out of oven butter the top

Let cool, Eat, and Enjoy