4- 8x4 in. loaves
7 C. Whole Wheat Flour
2/3 C. Gluten Flour
3 Tbs. Yeast
5 C. Steaming Hot Water
2 Tbs. Salt
2/3 C. Oil
2/3 C. Honey or 1 C. Sugar
2 ½ Tbs. Bottled Lemon Juice
5 C. Whole Wheat Flour
2- 8x4 in. loaves
3½ C. Whole Wheat Flour
1/3 C. Gluten Flour
1¼ Tbs. Yeast
2½ C. Steaming Hot Water (120-120 F)
1 Tbs. Salt
1/3 C. Oil
1/3 C. Honey or ½ C. Sugar
1 ¼ Tbs. Bottled Lemon Juice
2½ C Whole Wheat Flour
Mix together first three ingredients in mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes. Add salt, oil, honey or sugar and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from sides of the bowl. This makes very soft dough. (one day I had to add a bit more flour till it pulled from the side)
Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves and place in oiled bread pans. Let rise in warm oven 10-15 minutes until dough reaches top of pan (Ours raised a little higher). Do not remove bread from oven, turn oven to 350 and bake for 30 minutes. Remove from pans and cool on racks.
Important Note: To make a 2 loaf recipe of this bread every other day for 1 year (1 loaf a day) you need 275 lbs. of wheat ground into flour, 4 gallons of oil 46 lbs. Of honey or sugar, 8 1 lb pkgs. of yeast, 61 C. of gluten flour, 3 2/3 qts. of lemon juice and 7.3 lbs of salt.
If you do not have a mixer with a dough hook and are kneading this by hand gradually add last cup of flour to keep dough from sticking to counter, you will add more flour when kneading by hand than when using a mixer simply to be able to handle this moist dough. With wheat bread, always add the least amount of flour possible to keep bread moist. Knead 10 minutes, shape into loaves.
*I sprinkled my bread with Zoom before I baked it.
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