100% Whole Wheat Bread

Put 5 cups of very warm water in mixer, add 6 cups hard white wheat flour. Add 2 Tbsp. vital wheat gluten, 2 Tbsp. dough enhancer, 2 Tbsp yeast, 2/3 cup oil, 2/3 cup honey.

Mix well, then add 2 Tbsp. salt and enough hard white wheat flour to make a soft dough, (4-6 cups) and dough cleans side of mixer. Knead for 5-6 minutes, until elastic and smooth. Dough should pass "windowpane test". To do the windowpane test, spray or coat hands with oil, break off a baseball sized piece of dough, and gentle massage and stretch dough into a very thin membrane. If it can be stretched very thin without big tears, it has been kneaded enough. If not, knead for another minute and test again. Spray hands and counter with Pam or oil. Divide dough into equal parts (recipe makes three large pans, or 4 small ones. Dough should fill pans just half full). Shape and place in greased pans. Cover pans with plastic wrap and let rise till double (about 1 1/2 inches above the top of the pan).

Bake at 350 degrees for 15 minutes, turn down oven to 325 and bake for 10-15 more minutes, until middle of bread reads 195 degrees on an instant-read thermometer. Let cool at least 15 minutes before slicing to prevent gummy slices.