The Humpherys Family

Whole Wheat Bread

Source  Internet
Recipe Added:  7/28/2012
Half Recipe
3 1/2 cups + 2 1/2 cups wheat flour
1/3 cup vital wheat gluten
1 1/4 Tbsp instant yeast (SAF brand)
2 1/2 cups hot water (120-130 F)
1 Tbsp salt
1/3 cup oil
1/2 cup sugar
1 1/4 Tbsp bottled lemon juice
 Full Recipe
7 cups + 5 cups whole wheat flour
2/3 cup vital wheat gluten
2 1/2 Tbsp instant yeast (SAF brand)
5 cups hot water (120-130 F)
2 Tbsp salt
2/3 cup oil
1 cup sugar
2 1/2 Tbsp bottled lemon juice
Mix 3 1/2 cups flour, wheat gluten, and yeast in mixer with a dough hook. Add water and mix 1 minute; cover and let rest 10 minutes. Add salt, oil, sugar, and lemon juice and beat 1 minute. Add last 2 1/2 cups flour, 1 cup at a time, beating between each cup. Beat about 6-10 minutes until dough pulls away from sides of bowl. This makes a very soft dough.

Lubricate counter with spray and take dough out of bowl. Do not add flour to counter, as it will add dryness in bread. Dough should be sticky. Separate dough into bread pans and let rise until double in size. Bake at 350 for 22-30 min. or until browned. Baking time depends on oven; cover with foil if it is getting brown too fast. Lightly brush tops of loaves with 2 Tbsp butter, melted or butter when done to prevent crust from getting hard. Cool completely. Half Recipe makes 3 loaves of bread.
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