Wheat 'n' Honey Bread

The Record’s “Recipe of the Week”:
Wheat ‘n’ Honey Bread by Catherine DeMott

3 eggs, at room temperature
3/4 cup milk, warm
1-3/4 cups hot water
1/2 cup honey
1/2 cup olive oil or vegetable oil (I use olive oil)
2 T. dry yeast
6 cups whole wheat flour
1 cup unbleached flour
1 T salt

Beat the eggs in a large mixing bowl. If possible, use a mixer with dough hooks. Add the milk, water, honey, and oil. Mix well.

Mix the dry yeast with the unbleached flour. Add it and about 3 cups of the whole wheat flour and mix for about 5 minutes. Add 3 cups more of whole wheat flour and salt and mix for about 5 more minutes.

Turn out onto a floured board and finish kneading until smooth and elastic. Place in an oiled bowl. Let rise until doubled. Divide dough and shape into 3 loaves. Place in oiled bread pans. Let rise about 30 minutes. Bake at 375° for 25 to 30 minutes.