Soft Crust Whole Wheat Bread

• 3 -4 cups whole wheat bread flour
• 1/2 cup vital wheat gluten
• 1 teaspoon salt
• 3 tablespoons olive oil
• 4 tablespoons honey
• 1 1/2 cups warm water
• 1 (1/4 ounce) package yeast or 4 teaspoons yeast

1. Measure out the first three ingredients into a bowl, set aside.
2. Mix in a bowl the water (110-120 degrees), olive oil, honey and yeast.
3. Slowly mix in the flour (I use my Kitchen Aid mixer). Dough should be not sticking to the sides of the bowl. I usually end up using 3 1/2 cups of flour. I let my mixer knead the dough for 7-8 minutes. If you knead by hand, knead for 10-12 minutes. Wheat bread needs a longer knead time.
4. Place in oiled bowl in warm place, covered by a towel or plastic wrap,for about an hour or until about double in size.
5. Punch down, turn out of bowl. I make the dough into a ball and use a serrated knife to cut in half. Shape each half into a rectangular roll and place in loaf pans.
6. Cover and let rise about 45 minutes. Bake at 375 degrees for 25-30 minutes. Bread is done when it sounds hollow when tapped.

vital wheat gluten, salt, olive oil, honey, water, yeast

Taken from www.food.com/recipe/soft-crust-whole-wheat-bread-211939 (may not work)