Whole Wheat Bread
4 cups warm water
1 tablespoon salt
1/3 cup oil
1 cup honey
1 1/2 tablespoons dough enhancer
2 tablespoons yeast
1/2 cup wheat gluten
7 cups whole wheat kernels, freshly ground into flour
Put water, salt, oil, honey, dough enhancer, wheat gluten, and yeast in electric mixer with dough hook. Mix until blended. Add 9 cups of freshly ground flour. Mix. Add just enough extra flour so that the dough does not stick to the edges. Allow mixer to knead dough for 12 minutes. Remove kneaded dough from mixer and shape on buttered surface. Separate into four equal parts. Shape dough and place in greased bread pans and cover with cloth. Let rise for at least one hour until doubled. Bake for 35 minutes at 325˚. Remove immediately and place on cooling rack.
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