Easy Wheat Bread

One of our contributions from our contest (Sorry it took me so long to post this. I, um, lost it)...

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This recipe doesn't do one big loaf, but each quarter of the small loaves is
very good sliced open and eaten with cheese. These were made for communion
in church while I was growing up - my sister's comment about the wafers at
communion - "Mom, I thought you said they couldn't recycle styrofoam!" -
convinced the church that freshly baked bread might be a better idea.

JANET WARD'S WHEAT BREAD RECIPE

7/8 cup of lukewarm water
1/4 cup honey
1/8 cup oil
2 cups whole wheat flour
1/4 teaspoon salt
1 package dry yeast (1 1/2 tsp)

Measure the water into a mixing bowl and add the yeast, stirring until
dissolved; then stir in the honey, oil and salt.

Add the flour and with the hands mix it in completely. If the flour does not
completely dampen, add a tablespoon or more of water.

Turn the dough out onto a lightly floured board and knead thoroughly for 5
minutes. THIS KNEADING IS IMPORTANT. Replace the dough in the bowl, cover
with a damp cloth or towel and let it rise in a warm place until it has
doubled in bulk (1 - 1 1/2 hrs--less time if you use rapid rise yeast). Turn
the dough out onto a lightly floured board again and knead for 2-3 minutes.
Divide the dough into three loaves (divide in two for a larger loaf--easier
to feed a larger family. Do not try to cook it as one loaf). Press crossed
lines on each loaf with a knife, not cutting through, so that the baked
laves may be easily divided in quarters. Place the loaves on a lightly oiled
baking sheet and bake at 350 degrees Fahrenheit for 15 to 20 minutes, if you
cook in three loaves. If you cook in two loaves or make multiple batches,
cook until the loaves sound hollow when tapped on the bottom.

Cool the loaves. These store well in the fridge so you can make them on the
weekend when you have more time and enjoy them throughout the week.