Emilie's Whole Wheat Bread
Date Added: 05/15/2012
Ingredients
7 c. whole wheat flour
2/3 c. vital wheat gluten
2 1/2 T. instant yeast
5 c. hot water (about 120-130 degrees F)
2 T. salt
2/3 c. oil
2/3 c. honey or 1 c. sugar
2 1/2 T. lemon juice
5 c. whole wheat flour
Directions
Mix together the first three ingredients in your mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging). Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes very soft dough.
Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks. This recipe can be halved to make 2 loaves.