Shelly's Five Minute Bread - The EASIEST Bread Dough EVER

I love this recipe! No mess or cleanup, no kneading, and delicious bread dough! I love making a batch up and using it in the mornings to make scones, but this dough can be used for bread, bread sticks, buns, pretty much anything!

Makes 5 quarts of dough - so if not baking right away put in container large enough so dough won't spill over

In a bowl stir together with wooden spoon and let sit for 10 minutes:
     1 1/2 c lukewarm water
     1 1/2 c lukewarm milk
     1/2 c honey (sugar) ( or 1/4 c honey and 1/4 c molasses)
     1 1/2 TBSP quick rising yeast

After mixture has sat for 10 minutes, add:
     5 TBSP oil
     4 tsp salt

Add half flour -- stir -- add rest of flour -- stir
     6 2/3 - 6 3/4 cups whole wheat (or half and half with white flour)
              (2cups wheat berries = 3 1/2 cups flour)

• Stir (will be a wet dough), Cover loosely, leave on counter and allow to rest at room temperature until the dough rises and collapses (or flattens on top); about 2 - 2 1/2 to 3 hours.
• Use immediately after rising, or stir down and put in fridge - keep dough on hand in fridge for up to 2 weeks (after 1 week dough will be a sour dough). Use dough as desired
• On baking day, lightly grease a 9-by-4-by-3-inch loaf pan.
• Using wet hands, scoop out a 1 1⁄2 pound (cantaloupe-sized) hunk of dough. Keeping your hands wet (it’ll be sticky!),
• Put in greased pans -- You’ll want enough dough to fill the pan slightly more than half-full.
• Rise until double
• Makes 3 - 1 1/2 pound loaves bread
• or make fry bread or cinnamon rolls