My Favorite Whole Wheat Bread

• 2-1/2 cups Warm Water
• 1/4 cups Honey
• 1/4 cups Oil
• 8 cups Whole Wheat Flour (about 6 To 8 Cups, A Needed To Get Desired Consistency)
• 1 Tablespoon Liquid Lecithin (optional, Improves Shelf Life Of Bread)
• 3 Tablespoons Vital Wheat Gluten
• 1-1/2 Tablespoon Instant Yeast (I Use SAF; If You Don't Use Instant Yeast, Then Proof Yeast First)
• 1-1/2 Tablespoon Dough Enhancer (optional, Improves Bread Texture)

1. In a stand mixer, combine water, honey, oil and 2 cups of wheat. Mix until you get a pancake batter-like consistency. Add in lecithin, gluten and yeast. Mix for 30 seconds. Add in more flour in 1 1/2 cup intervals, mixing as you go. You want a silky consistency; dough won't be sticky. When you reach the right consistency, knead in the mixer for 5 minutes. When you have 2 minutes left of kneading, add in the dough enhancer.
2. Remove dough from the mixer and divide into 2 equal-sized balls. (If you're a little obsessive about making them equal in size, they should both be around 1 lb). Roll out into a long dough piece with a rolling pin; be sure to get the air out (you're looking for about 1/4 inch thick). Roll the dough up into a loaf, stretching it as you roll. Place in a greased loaf pan. Repeat with the remaining dough ball.
3. Preheat oven to 450u0b0F (this heat will set the crust, but you don't want to cook the bread at this temperature) and let the dough rise for 15 minutes. Reduce oven heat to 325u0b0F and put the loaves into the oven. Bake for 30 minutes.
4. Notes:
5. I like to roll fillings into this bread. I like caramel nut, cinnamon sugar, and pesto-parmesan. Just spread the dough with it before you roll it up.
6. This bread can also be made by hand. Just knead/mix/stir by hand. It's just easier with a mixer.

water, ubc, ubc, whole wheat flour, liquid lecithin, vital wheat, yeast, dough

Taken from tastykitchen.com/recipes/breads/my-favorite-whole-wheat-bread/ (may not work)