Wheat Bread
double loaf
3 c warm water
1 T instant/quick yeast
1/3 c oil
1/3 c honey or sweetener
1 T salt
6 c hard white whole wheat flour mixed with;
1/2 c rolled oats or quick oats
1/4 c vital wheat gluten with vitamin C
Combine water, yeast, oil, honey and salt. Add about 5 cups of the flour mix and start to mix slow in a heavy duty mixer with a bread hook. Add 1-2 cups more flour as needed so it forms a nice ball of dough. Let it knead about 8 minutes. Coat your hands with a bit of oil and turn dough out onto an oiled or parchment lined surface. Divide and form 2 loaves. Place in greased bread pans. Cover with plastic wrap and let raise in a warm area for about 45 minutes until doubled in size. Bake breads at 350 for 25-30 minutes in a regular open bread loaf pan or about 45 minutes for a heavy duty, restaurant style pan with lid. Remove and cool. You can rub butter on the top surface of the bread in the 'open' traditional style baking pans for a softer crust with a nice flavor.
Note: I have found the square pans are thicker and need to be baked longer than the bread I bake in a traditional bread loaf pan (up to 15 minutes longer!).
