Honey Bread

4 cups whole wheat flour or white wheat flour
2 cups warm water
1 Tbls. salt
2 tsp. Dry yeast or .6 oz fresh yeast
about 1/4 cup honey

In a large mixing bowl, dissolve 2 tsp honey in the water. Stir in the yeast. When it is starting to foam, add 3 cups of flour, one cup at a time, mixing completely after each addition. On the third cup, add in the salt as well.  Dump the fourth cup of flour onto the clean counter, then dump the dough on the flour and knead it. You may not need to knead in all of the flour, just until the dough is no longer sticky clumps. Knead the dough until it is smooth and stretchy. Coat the inside of the bowl with oil, coat the outside of the dough with oil, put it in the bowl, cover with plastic wrap, and let rise for 30 minutes or until doubled.

Roll out the dough into a large rectangle between 1/2" and 3/4" thick. Drop globs of honey randomly onto the dough. Don't spread it in an even layer. Roll up the dough into a log and form into a loaf. Grease the inside of the bread pan and put in the dough. Cut a slash along the top of the loaf. Cover with plastic wrap and let rise for another 30 minutes.

Put the bread pan in the oven, then set the temperature for 350° f. Bake for 40-50 minutes until the top is a deep golden brown & the loaf sounds hollow when you tap the bottom.