Whole Wheat Bread

I needed to make bread today and decided to try a NEW recipe because trying new things makes life exciting. It turned out SO yummy I just might convert to this recipe instead of the one I grew up with...if my Mom won't disown me!

This makes a LOT of dough, so I would recommend halving the recipe unless you have a Bosch or a heavy-duty mixer.

Whole Wheat Bread

3 1/2 cups hot tap water

1 (12oz) can evaporated milk

3 Tbs instant yeast

2/3 cup oil
1 cup honey (use the same measuring glass as the oil and the honey slide right out)

1 cup white flour

3 Tbs vital wheat gluten

2 Tbs dough enhancer (this is optional--I just happen to have some)

12 cups whole wheat flour (I used white wheat: approx 8c wheat berries= 12 c flour)
1 1/2 TBs salt

Grind your wheat (in your electric wheat grinder) while getting everything else ready. Then, using a Bosch or other heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt. Add a little extra white flour as needed if dough is too sticky. Knead in mixer for 8 minutes. Dump out dough on your countertop and spread with your hand. Form into 5 medium loaves or 4 large ones. Press down the sides of each dough piece to fill the bottom of the pan, leaving the top round and smooth. Let rise in a warm spot until almost desired bread size. (about 1 hour). Bake in preheated 350 oven for 25-30 minutes. Remove from oven to wire racks and brush tops of hot loaves with butter, if desired. Let cool about 10 minutes, then remove from pans and let cool completely before slicing. Actually, it is best when served hot, slathered with butter or jam. YUM!

{Picture & Recipe from Sisters' Cafe}