Whole Wheat Bread

10-12 c. whole wheat flour (7 c. whole wheat)
2 TB. dry yeast
1/3 C. high gluten flour (optional)
4 C. warm water
1/3 c. oil (I use olive oil)
1/3 c. honey
1 TB. salt

Mill whole wheat in electric grain mill, using finest setting. Place 6 c. fresh ground flour in mixer with kneading arm. Add dry yeast, gluten flour. Pulse to mix. Add warm water, mix 1 minute. Turn off mixer, cover and let dough sponge for 10 minutes. (preheat oven to 150 degrees). Then add oil, honey and salt. Turn on mixer, and quickly add remaining flour, 1 c. at a time, until dough forms ball and cleans the sides of the bowl. The amount of flour may vary. Knead in machine 6-9 minutes.

Grease 4 loaf bread pans. While hands have oil on them divide dough into 4 balls and shape into loaves. Place in pans. Turn off oven and place pans in oven. Shut oven door and allow to rise until dough reaches top of pans or doubles in bulk, approx. 20-30 minutes. Leave bread in the oven and turn on oven to 350 degrees. Bake for 30-35 minutes. Immediately remove bread from pans and allow to cool on wire racks. Slice bread when cool and store in plastic bags in freezer, not fridge. Best served hot with butter and honey.

Submitted by: Heidi