100% Whole Wheat Bread

(You won't be able to keep their hands off it!)

Start by grinding about 10 cups of wheat to make 14-15 cups flour

6 cups Hot Water

2/3 cup Oil

2/3 cup Honey

2 Tbsp Lecithin (opt.)

8 cups flour (additional flour needed later)

2 Tbsp. Vital Wheat Gluten (can be omitted if not using all whole wheat flour)

2 Tbsp. Dough Enhancer

2-3 Tbsp. Instant Yeast

6-8 cups additional flour

2 Tbsp. Salt

In the mixing bowl, combine water, oil and honey (also lecithin if using liquid lecithin. If using powdered, add with flour). Next, add 8 cups flour, dough enhancer, gluten and yeast. Gently mix ingredients together until smooth.

Sponge Method: Helpful when using all or part whole wheat flour: Let stand for 8-10 minutes before adding remainder of flour and salt. This process allows the wheat bran to absorb the moisture, thus making the dough "dryer". It also improves the texture. Sponging gives you a little advantage in terms of flour to water ratio; because the dough is dryer you add less flour, hence the bread is lighter.

Add salt and additional flour, adding slowly until the dough doesn't stick to your lightly-floured finger when tapping it lightly. The amount of flour you add depends on the moisture and protein content of your wheat. Another hint is when all the dough has come away from the edge of the bowl you've probably got enough flour. At this point, knead the dough for 5 minutes, then form into 5 loaves and place in greased loaf pans. (I've found if you spray cooking-spray on your counter it is easier to form the loaves by pulling up the edges of the dough and pinching them together, thus the top of the loaf is sitting on the sprayed counter). Allow loaves to rise 20-30 minutes, or until they are about 1 inch above the top of the loaf pan. Bake in 350 oven for 25-30 minutes. A way to tell if it is done is the bottom of the loaf should be browned.