THE VERY BEST WHOLE WHEAT BREAD

I have really grown to love whole wheat bread over the last couple of years...especially when it's homemade, hot out of the oven and slathered in honey butter!  I have tried several recipes, but this is my new favorite, and it was pretty quick because it rises really fast.  If you're in a hurry, this is a great recipe to use... From the time I began until it was finished baking was only two hours.  I use Wheat Montana Prairie Gold 100% Whole Wheat (the only place I have found this is at Walmart...) Because it is white wheat, it is a little lighter than a typical whole wheat bread.  If you grind your own, that's great too, but I'm not that ambitious yet. This recipe makes 4 big loaves.

HONEY WHOLE WHEAT BREAD
7 cups whole wheat flour
2/3 cup vital wheat gluten
2 1/2 Tablespoons yeast


Mix these three ingredients together, then add 5 cups hot water (120-130 degrees--it's hot, and it will be steaming.  I measured mine with a candy thermometer to get the right temperature.)  Mix for 1 minute with a mixer, then cover and let it rest for 10 minutes.


2 Tablespoons salt
2/3 cup oil
2/3 cup honey
2 1/2 tablespoon lemon juice
5 cups whole wheat flour


Add the salt, oil, honey, and lemon juice to the dough mixture and beat for one minute.  Add the last 5 cups of flour one cup at a time, mixing well between each cup.  Knead for an additional 6-10 minutes until the dough pulls away from the sides of the bowl.  The dough will be soft.


Preheat the oven for one minute to warm and turn off.  Spray bread pans with cooking spray.  Spray your counter with cooking spray, and turn the dough out onto the counter; divide into four even pieces, shape into loaves and place in pans. Push the dough lightly into the corners of the pans and make the dough as even as possible..  Place pans in the warm oven and let rise until dough reaches the top of the pans (about 20-30 minutes).  DO NOT REMOVE BREAD FROM OVEN; turn oven to 350F and bake for 30 minutes.  Remove from pans and rub tops lightly with butter to maintain a soft crust.  Cool on racks. 
Note:  The first time I made this, when I pulled it out of the pans it almost seemed like it was too soft, maybe a little doughy, and not quite done...but it was.  It was a very soft wheat bread.  That's what's so good about it!