Best Whole Wheat Bread

• 8 cups milk, scalded
• 12 cup honey
• 23 cup warm water (about 110 degrees)
• 3 packets yeast
• 1 tablespoon sugar
• 12 cup olive oil
• 12 cup molasses
• 2 tablespoons salt
• 34 cup vital wheat gluten
• 18 -20 cups whole wheat flour

1. Scald milk in a large pot.
2. Remove milk from heat and dissolve 1/2 cup honey into it.
3. While milk is cooling to room temperature, soften yeast in water with 1 Tablespoon of sugar.
4. Add milk to yeast mixture and then add the remaining ingredients except for 3-4 cups of flour.
5. Add enough of the remaining flour to make a stiff dough.
6. Beat or knead vigorously for at least 15 minutes.
7. Let rise until doubled in bulk, about 11/2-2 hours.
8. Punch down and form in to 5 loaves (I like'em big!
9. ).
10. Let rise in greased bread pans until double, about 11/2-2 hours.
11. Bake at 375 for 30 minutes.
12. Cover with foil and bake another 10 minutes.
13. Note: for extra fun, add soaked cracked wheat, oatmeal, etc.
14. I also use 100% home ground wheat in this and it works great!

milk, honey, warm water, packets yeast, sugar, olive oil, molasses, salt, vital wheat gluten, whole wheat flour

Taken from www.food.com/recipe/best-whole-wheat-bread-93452 (may not work)