Light Whole Wheat Bread

• 5 teaspoons Active Dry Yeast
• 3-1/2 cups Water, Divided
• 1/3 cups Granulated Sugar
• 4 Tablespoons Vegetable Shortening
• 2 Tablespoons Kosher Salt
• 2 cups King Arthur Whole Wheat Flour
• 3 Tablespoons Vital Wheat Gluten
• 1 whole Large Egg, Beaten
• 6 cups All-purpose Flour

1. Mix yeast in 1/2 cup water. Add a teaspoon of sugar. Proof for 10 minutes.
2. Heat the remaining water, shortening, remaining sugar, and salt till shortening starts to melt. Cool. Stir in whole wheat flour and vital wheat gluten. Mix.
3. Add yeast mixture. Stir well. Beat in egg. Beat for 3 minutes. Cover and let rest for 15 minutes. Uncover the "sponge" and beat in white bread flour 1/2 cup at a time. Turn out onto a floured work surface and knead for 10 minutes. Cover with a damp dish towel. Let it double in size for 60 minutes.
4. Turn it out on a slightly floured surface. Punch down. Knead for 2-3 minutes. Divide in 2 or 3. Roll into a ball and place into a prepared pan. Cover and let rest for 10 minutes.
5. Remove and roll into an 11" x 9" rectangle. Roll and fold the ends. Put into bread pans and cover with a damp dish towel. Let the dough rise for 45 minutes.
6. Preheat your oven to 400 F. Bake loaves for 10 minutes at 400 F. Then lower the oven temperture to 350 F. Bake for another 25 minutes or until done.
7. Remove loaves to wire racks. Rub the warm crust with a butter wrapper and cool completely for 2 hours. Wrap and freeze 1 or 2 loaves for later use.

active dry yeast, water, sugar, vegetable shortening, kosher salt, flour, vital wheat, egg, allpurpose

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