WHOLE WHEAT BREAD - Laurie Fifield

Ingredients

Adjust amounts for a smaller or larger batch

1.5 tablespoons Salt
0.25 teaspoons (Optional) Crystal Vitamin C
0.75 cup Sugar#1# Or ½ cup Honey
0.5 cup Oil
0.5 cup Gluten Flour
5 Cups Very Hottest Tap Water
3 tablespoons Instant Yeast (Not Fast Rising)
12 To 14 Cups Whole Wheat Flour#2#

Directions

Notes

Mix salt, Vitamin C, sugar or honey, oil gluten flour and water in heavy duty mixer with dough hook until well blended. While mixer is still mixing, sprinkle in yeast. While mixer is still mixing, begin adding flour one cup at a time until the total amount of flour is about 12 to 14 cups. Stop adding flour when the dough pulls away from the sides of the bowl. At approximately 10 cups, you should turn the mixer to high setting. Continue kneading the bread for approximately 6 minutes. Shape loaves and put directly into lightly greased or oiled loaf pans (can spray with non-stick cooking spray). Let rise for 45 to 60 minutes. (Watch them, they rise fast!) Bake at 325°F for 30 to 35 minutes. Makes 4-large or 5 medium sized loaves.