Wheat Bread

My sister-in-law sent me this recipe and it's so. stinkin'. good! I don't usually love wheat bread, but I can grab a slice of this and eat it plain and groan the whole time. Yum, yum, yum. Makes 2 loaves.

Wheat Bread

6 1/2 c whole wheat flour (+/-)
1 1/4 Tbsp yeast
2 1/2 steaming tap water
1 Tbsp salt
1/3 c olive oil
1/3 c honey
1 Tbsp lemon juice

1. Grease 2 loaf pans with cooking spray; set aside.
2. In a large bowl, mix 4 c of the wheat flour with the yeast. Add water and mix very well. Cover bowl and let rest 10 minutes.
3. Add salt, olive oil, honey and lemon juice to yeast and flour mixture; combine thoroughly. Add more flour (wheat OR white at this point, I like to use white to make it a bit lighter), 1/2 c at a time until dough forms a loose ball and is slightly sticky to the touch--about 2 1/2 c. Knead a total of 10 minutes, including time taken to add flour.
3. Preheat oven to 350 degrees. Divide dough into 2 equal parts and place in greased bread pans. Cover pans and let rise on back burner of heating oven 30 minutes to 1 hour, or until dough has risen to just over top of pans.
4. Bake in preheated oven 25 to 35 minutes, or until top is dark golden brown. Rub cold stick of butter over top of hot loaves, if desired. Cool on racks.