Whole Wheat Bread

Whole Wheat Bread

6 C Warm Water

2 T Yeast

2/3 C Sugar

2/3 C Oil

2 T Salt

2 T Gluten Flour (for each cup of wheat flour OR if you are only using white flour use 1 T for each cup)

3 T Dough Enhancer

4 eggs, optional

12-14 C Flour (you can use any split of wheat and white flour, I usually do about 50/50)

Place water and yeast along with 1 T sugar into the mixing bowl, let bubble and ferment for about 5 minutes. Add sugar, oil, salt and eggs if using. Mix lightly and add flour 1 C at a time starting with wheat flour (if using). Add gluten flour before completely mixed. Knead for a few minutes and then add dough enhancer. Finish kneading for about 3-4 minutes. Place in an oiled bowl and let rise until doubled. Punch Down. Shape into loaves and place in pans (you may need to grease and flour pans), let rise again until doubled. Bake at 350* for 25-30 minutes or until bread is cooked through (about 190 with an instant read thermometer).