Punching the dough

Tonight I tried out a new recipe for wheat bread. It was good, but I must admit, I was a bit disappointed.  If you're terrified of making bread, or your previous bread experiences have been disastrous, give it a try.  It's really simple and maybe you'll be more impressed than I.  But in my opinion, there wasn't enough flavor to it, and was actually rather heavy for my taste.  If I ever make it again, I will bake it for about 5 more minutes than I did, which would have helped with the heaviness, and perhaps add a bit more salt.  But I think I'll stick to my momma's delicious recipe.  

Whole Wheat Bread

by Kathy Hill

Combine the following in a small bowl:

2 tbsp yeast

1 tbsp sugar

1/2 c very warm water

In a large bowl (or Kitchen Aid or Bosch mixer), combine these ingredients:

5 c warm water

1 c wheat flour

2 tbsp salt

2/3 c oil

1/4 c wheat germ

2/3 c honey (I prefer 1/3 c honey, 1/3 c molasses)

1 c white flour

1. Add the yeast mixture to the flour.  
2. Then add and knead 5-6 more cups wheat flour and about 2 more cups white flour.  Add the flour until the dough is just barely sticky.  
3. Let dough rise until twice the size.
4. Form into loaves and place in greased loaf pans.
5. Bake 35-40 minutes at 350 F 

If any of you know loads about baking, I'm wondering if it's really necessary to use quite that much yeast.  I would think it would be ok with just 1 tbsp if you let the dough rise a bit longer (maybe after you form it into loaves), but I haven't tried it yet.  It might be ok with a bit less salt as well...if any of you have any suggestions or favorite bread recipes I'd love to try them out.