Honey Whole Wheat Bread

I got this delicious 100% whole wheat recipe from Lindsey O a few years ago. I adapted it to use powdered milk instead of canned milk.


4 Loaves:
5 cups hot water
1 c instant powdered milk
1 1/2 T salt
2/3 c oil
3/4-1 c honey
3 T instant yeast
10-11 c whole wheat flour
3/4 c vital wheat gluten

5 Loaves:
6 cups hot water
1 1/4 cups instant powdered milk
2 T salt
3/4 cup oil
1 cup honey
3 1/2 T instant yeast
13-14 cups whole wheat flour
1 cup vital wheat gluten

Add the first 6 ingredients, plus half the flour and mix well. 

Dump 3 more cups of flour on top of the mixture, and gently stir the vital wheat gluten into the loose flour. Mix again.

Add remaining flour 1 cup at a time, mixing between additions, until if you scoop a bit of dough on your finger it keeps its shape and doesn't gloop down. Knead in mixer (Bosch speed 2) for about 10 minutes or until stretchy and elastic.

Form into loaves and place in greased 9x5 pans. Let rise until the corners of the pan are filled in and the top of the loaf is about 2 inches above the top of the pan (30-45 minutes).

Bake at 350 until golden brown. 

(I like to let the loaves rise in the oven with light on. Then, leaving the loaves in the oven, I turn it on to 350 and set the time for 30 minutes, without waiting for it to preheat.)