100% Whole Wheat Bread

I like this recipe because it is relatively quick to make, tastes great, and freezes well. It can be done in less than an hour and a half, start to finish.

5 c. warm water
1/4 c. oil
3 T dough enhancer (can be found at most grocery stores in the baking isle)
1/2 c gluten
1/4 c honey (you can substitute sugar, but honey makes it a little moister)
1 T salt
2 T yeast
aprox. 12 cups of whole wheat flour (see note)

Mix for 8-10 minutes, put into pans, let raise about 30 minutes and bake 25 to 30 minutes at 350 degrees. Make 4 loaves.

I like to brush the tops with butter when they come out of the oven, then immediately remove from the pans onto a cooling rack.

Note: I have found that when working with different bread doughs that whole wheat flour tends to absorb a lot of moisture during the rising process, therefore, I find that my whole wheat bread turns out better if I leave the dough as sticky as possible (but still workable). It helps the bread not be too dry and crumbly. Rather than add extra flour when shaping loaves, use a little Crisco on your hands and counter top. It makes the dough easier to handle without making the bread too dry.