This recipe makes 5 loaves. When cut in half, makes 3 loaves. (8 1/2 X 4 1/2 X 2 1/2.) Use an electric mixer or knead by hand.
 | 5 1/2 C hot tap water (140 degrees F)
| 1/3 C honey
| 5 C whole wheat flour
| 1/2 C Gluten Flour |
3 T dry yeast |
2/3 C oil (olive or vegetable)
| 3 T lemon juice or 50 mg. ascorbic acid (Vit. C)
| 1 T salt
| |
Continue adding flour (about 7 to 9 cups) until dough forms a ball and does not stick to sides or bottom of bowl. Knead with an electric bread mixer for 6 minutes or by hand about 10 minutes (300 kneadings).
With oil on your hands remove the dough from bowl and form into loaves. Before placing loaf size dough into pan, fold and pound with side of fist a few times to get air bubbles out and to make a tighter and more elastic-like loaf. Make a tight ball-shape loaf and put in center of greased bread pan then place in a 125 degree oven or let rise on countertop until double in bulk. Turn oven up to 350 degrees and bake for about 30 minutes or until top and bottom crust are brown. Place on wire rack to cool. Store in plastic bags.
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Revised: 4 May 99