Fabulous Whole Wheat Bread Holly Ashby via Janelle Langkilde (“look no further”)
(Also good for Indian Fry Bread or Navajo Tacos)
6 c hot water
2 T dough enhancer (from Habitat next to Parowan Drug)
2/3 c oil
2 T vital wheat gluten (Wal-Mart) (double if no dough enhancer)
2/3 - 1 c honey
5 c freshly milled wheat flour
2 T instant yeast
2 T salt
~10 c wheat flour
Mix all except salt and wheat flour on speed 1 until well blended. On speed 2, add salt. Then slowly add wheat flour while kneading. Sprinkle in the last of the flour ¼ c. at a time. When enough flour has been added, the dough pulls away cleanly from the sides of the bowl. Knead on speed 2 for another 5 minutes, shape into loaf pans, cover with a cloth, let rise until double (~ 1 hr). Bake at 350 for ~ 16 minutes or until the top is golden brown. Yields 12 small loaves.
To get your family used to wheat bread, begin by using half wheat and half white flour. Later, you can increase to 75/25 and finally 100 percent whole wheat. If using hard red wheat, use half white flour because the red wheat is so heavy. This bread requires no milk, butter, or eggs, which makes it great for using food storage ingredients.