Westrup Whole Wheat Bread

• 1 1/2 tablespoons active dry yeast
• 2 3/4 cups warm water (110 degrees F)
• 3 cups whole wheat flour
• 1 cup wheat bran
• 5 cups bread flour, divided
• 1 cup wheat germ
• 1 cup dry non-fat milk powder
• 1/2 cup brown sugar
• 1/2 cup vital wheat gluten
• 2 tablespoons sesame seeds
• 1 tablespoon salt
• 1/4 cup vegetable oil
• 2 eggs

1. In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large mixing bowl, combine the whole wheat flour, wheat bran, 3 cups of the bread flour, wheat germ, milk powder, brown sugar, wheat gluten, sesame seeds, and salt; stir well. Mix in the yeast mixture, oil and eggs.
3. Add the remaining bread flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4. Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 8x4 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
6. Preheat oven to 375 degrees F (190 degrees C).
7. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

active dry yeast, warm water, whole wheat flour, bran, bread flour, germ, milk, brown sugar, vital wheat gluten, sesame seeds, salt, vegetable oil, eggs

Taken from www.allrecipes.com/recipe/17017/westrup-whole-wheat-bread/ (may not work)