Bread Recipe

There was some requests for my bread recipe... I still love it, but I have come across a couple others that I am going to try. I'll let you know if they become my new favorite "everyday bread"

As I said before I love this bread, not only because it is soft and tasty, but because it is all whole wheat... and I love knowing that it is good for us.

Whole Wheat Bread
Makes 2 loaves

2 1/2 c. warm water
1/4 c. honey
1/4 c. oil
1 Tb yeast
1 Tb salt
2 Tb vital wheat gluten
1-2 Tb dough enhancer
5-6 cups freshly ground whole wheat flour (white wheat)
Optional: I will often times put 1/4-1/2 c baby oatmeal in, but only because I have it.

Whisk water, honey, oil, yeast, salt, gluten and dough enhancer in large bowl (or kitchen aid bowl) Add 2 cups of flour and mix well. Let proof for a few minutes. Spray pans and set aside. Add remaining flour until dough pulls away from sides of bowl, make sure dough is soft, not too sticky. Knead for about 10 minutes, until smooth. Spray work surface and hands with cooking spray, and form 2 loaves. Place in pans and cover with greased plastic wrap. Let dough raise until an inch above top of pans.
Carefully place dough into cold oven. Turn onto 350 degrees and bake for 38 minutes. Remove from pans and cool on rack.

*If you are using fresh ground red wheat or store bought wheat flour, don't use all wheat. Store bought is much heavier than the white wheat I grind. Start with 2 cups of wheat flour & the rest white flour. You could probably increase it by another cup, but I'm not sure how it will turn out if you use all wheat.