Whole Wheat Bread

Whole Wheat Bread
Adapted from Bosh Basic Bread Recipe


Ingredients:
6 cups warm water 2/3 cup oil 2/3 cup honey 12-16 cups Whole Wheat Flour (divided) 2 Tablespoons Vital Wheat Gluten (purchase at Bosh or Online)
2 Tablespoons Dough Enhancer (purchase at Bosh or Online)
2-3 Tablespoons Instant yeast 2 Tablespoons salt
Directions:
1. Grease 6 small loaf pans with Crisco. I like to use pans that are 8x4.
2. In the bowl of a large electric mixer, combine water, oil, and honey.
3. Add 8 cups of whole wheat flour.
4. On top of the flour, add Vital Wheat Gluten, Dough Enhancer and Instant yeast.
5. Mix with dough hook until smooth and well blended.
6. Add the additional whole wheat flour slowly. I add 4 cups at first and then check my dough for stickiness. The amount you need will depend on humidity. You want the dough to be soft and not stick to your finger when you touch it lightly. Add flour about a cup at a time until the dough is not sticky and is mixed without leaving dry flour in the bowl.
7. On low speed, knead dough for about 5 minutes.
8. Form dough into 6 loaf pans.
9. Cover loosely with plastic wrap sprayed with non-stick cooking spray.
10. Let rise, I usually watch for it to be about 1 inch above pan rim, 45 min-1 hour
11. Place loaves into a cool oven (not preheated). Bake at 350 degrees F for 35 minutes, until golden brown.
12. Let cool slightly and then remove loaves from pans and let cool on a wire rack.

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