|Dairy-free cream of potato soup and whole wheat bread|
Here is the recipe for the copy cat Great Harvest Honey Whole Wheat Bread:
1 1/2 TBSP instant yeast
2 C warm water
1/3 C honey
Let stand until frothy and bubbly
1 1/2 C flour
1 1/2 tsp salt
1/8-1/2 C add in's (seeds, nuts or whatever) Optional
Add additional flour 1/2 C at a time until dough is soft and a little sticky. 3- 5 1/2 cups total. Knead 4 minutes on low. Let rise until double. Shape loaf, place in greased bread pan. Let rise again. Back at 350 for 30-35 minutes.
Notes: Obviously for whole wheat bread you want to use whole wheat flour but we decided we liked it better when I accidentally used white flour for the first 1 1/2 cups.
Also with my oven, if I used a large loaf pan and baked it for 35 minutes it was still doughy in the center so it worked better for me to make one big loaf and a couple small loaves from it. That might differ with a different oven, or different size loaf pans, etc.... You might have to play with it a little to see what works best for you.