Whole Wheat Bread

Steps

1. Yeast mixture. In the mixer, combine half of the [[flour]] flour (6–7 cups for 4 loaves), [[gluten]] wheat gluten, [[yeast]] yeast and [[water]] warm water. The water should be 110–115°F: almost unpleasantly warm, but not hot enough to kill the yeast (1–2 minutes in the microwave).
2. You now have 10 minutes to do steps 3–6. Don’t let it sit longer. Ready, go!
3. The rest. Measure [[oil]] oil and then [[honey]] honey into the same cup (oil first so the honey slides out).
4. Mix [[salt]] salt and [[enhancer]] dough enhancer together.
5. With the mixer running, add the oil and honey, then the salt mix.
6. Add the rest of the flour.
7. Touch the dough with a floured finger. It shouldn’t stick. If it does, add flour until it sticks to itself more than to the bowl.
8. Knead 10 minutes on medium-low.
9. Bake. Warm the oven for up to 3 minutes, then turn it off.
10. Grease the loaf pans with cooking spray, butter or gasoline. Pick your favorite.
11. Oil the counter and your hands. Divide the dough into loaves and knead out the creases and cracks (cracks mean air pockets).
12. Let them rise in the warm oven 30–40 minutes. Don’t bump them, or they can fall.
13. Take them out, heat the oven to 350°F and bake 30–35 minutes. Eat and enjoy!

Notes

• Tap + for 5 loaves (the old 5-loaf list was this × 1¼).