Whole Wheat Bread

Ingredients

• ## Add First
• 6 cups warm water (~115°F)
• 2/3 cup canola oil
• 2/3–3/4 cup honey
• 2 tbsp sea salt
• ## Add Second
• 3 tbsp dough enhancer
• 3 tbsp SAF instant yeast
• 6–8 cups fresh ground flour
• Optional: 1/2 cup vital wheat gluten added to normal flour for better texture

Instructions

1. In Bosch or Kitchen-Aid or similar large mixer, add and mix wet ingredients first.
2. Add dry ingredients and flour and mix until dough pulls clean from sides and bottom of bowl. The dough should be very sticky and does not come together at this point, but the bowl is clean. come together at this point, but the bowl is clean.
3. Knead on speed 1 for 8–10 minutes or until the gluten has been "developed". If you feel your dough is too dry, simply add a few tablespoons of water to moisten. (Always pulling the sides clean) If dough starts sticking simply add a little white flour to take up the moisture.
4. Oil your hands, remove dough from mixer onto a slightly oiled counter, divide your dough into 4-5 large loaves depending on your pan size.
5. Shape loaves, and place in a well greased or sprayed pan, never use oil. Cover with a dry towel and let rise until dough has risen double or approximately two inches above the rim of the pan. This will take from 30-60 minutes depending on the room temperature.
6. Bake in preheated oven at 350°F for 30–35 minutes or until internal temp is 200°F. Test after baking time is complete by taking bread out of its pan and pushing the thermometer into side or bottom of loaf. If not 200°, place back in pan and bake another few minutes.
7. Cool before bagging; freezes up to 30 days.