Perfect Whole Wheat Bread

• 14 cup warm water (110 degrees F/45 degrees C)
• 1 tablespoon active dry yeast
• 2 teaspoons sugar
• 3 cups hot water (as hot as the tap will go)
• 8 cups whole wheat flour
• 2 teaspoons vital wheat gluten
• 13 cup oil
• 13 cup honey
• 1 12 teaspoons salt

1. In a small bowl, dissolve yeast in warm water.
2. After 5 minutes, add 2 teaspoons sugar.
3. In a large bowl, mix hot water, 4 cups flour and wheat gluten.
4. Stir in oil, honey, yeast mixture and 2 more cups flour.
5. Add salt and stir in 1-2 more cups until dough pulls away from the sides of the mixing bowl.
6. Turn out onto a floured surface and knead until not sticky, adding remaining flour until satiny and dough is just pulling away from the counter, but still tacky to touch.
7. Place in a greased bowl, turning once to coat the surface of the dough.
8. Cover with a piece of cling wrap.
9. Let dough rest / rise for 25 minutes.
10. Turn out onto lightly oiled surface and divide into 2 pieces.
11. Stretch dough to make a rectangle shape, roll tightly, and tuck the ends under, shaping into loaves.
12. Place in greased 9 1/4 x 5 1/4 inch loaf pans.
13. For Solar Oven: Allow top of dough to rise even with top of bread pans, then bake until golden brown and hollow sounding.
14. For Conventional Oven: Allow dough to rise until it has topped the pans by 1 inch, then bake at 350 degrees F (175 degrees C) for 30 minutes.
15. Do not over-bake.

water, active dry yeast, sugar, hot water, whole wheat flour, vital wheat gluten, oil, honey, salt

Taken from www.food.com/recipe/perfect-whole-wheat-bread-382505 (may not work)