Whole Wheat Bread

Whole Wheat Bread

7-8 1/2 cups       Wheat flour
3 cups                Warm water less than 105 degrees
1 Tbs+ 1/2 tsp   Yeast*
1 Tbs.                 Salt
1/4 cup               Melted butter
1                         Egg
1/3 cup               Honey
2 Tb                    Plain Yogurt
1 Heaping Tbs    Vital wheat gluten


Mix 4 1/2 cups flour and yeast in a heavy duty mixer.  Add warm water and mix well.  Cover and allow to rise for 15 min.

Add salt, honey, melted butter, yogurt, egg, and vital wheat gluten.  Mix well.  Add remaining flour, mixing the dough at low speed until the dough pulls away from the sides of the bowl and the dough barely sticks to your finger.  Allow the mixer to knead the dough for an additional 5 min. (Or by hand)

Cover and let rise for about an hour.

Prepare 2 9X5 loaf pans.  Spray a work surface and your hands with non stick cooking spray.

Turn the dough onto the prepared surface. It should be very easy to work with.  Press the dough in to a rectangle that is about 8 1/2- 9 inches roll into a smooth log and place into a prepared pan. Cover and let rise for 45-60 min or until the dough is rounding over the top of the pans.  Preheat oven 350.

Place pans on the middle rack and bake for about 35 min or until the tops are golden brown or a thermometer reads 200.  Remove from oven and run a stick of cold butter over the tops of the bread. When cool, remove from pans.

*if you have rapid rise yeast you can skip the first rise.  I only have regular yeast so I have to do both.

If you are going to use the bread for sandwiches wait until the bread is totally cool before you cut it.
Here is the link to the original recipe, I have changed it but she gives a good tutorial.
http://ourbestbites.com/2012/04/honey-whole-wheat-bread/