My Favorite Whole Wheat Bread Recipe

Yummy, Easy Whole Wheat Bread

3 ½ cups hot tap water
3 Tablespoons instant yeast (I like SAF)
1 (12) ounce can evaporated milk
2/3 cup oil
2/3 cup honey
1 Tablespoon lemon juice
1 cup white flour
3 Tablespoons vital wheat gluten
12 cups whole wheat flour (about 8 cups white wheat ground)
1 ½ Tablespoons salt


Grind wheat.
Using a Bosch or other heavy duty mixer, combine ingredients in order given, mixing well after half the flour, then add other half of flour and salt.
Add a little extra white flour as needed if the dough is too sticky.
Knead in mixer for 6-8 minutes.
Pour a little oil onto clean counter top and spread with your hand.
Remove dough from the mixer and place on oiled counter.
Form it into a long log, then divide into 5 loaves.
Oil pans lightly.
Form each loaf into a log shape and place in pan, leaving the top round and smooth.
Cover with plastic wrap first then clean towels.
Let rise in a warm place until almost desired bread size (about 1 hour).
Bake in preheated 350 oven for 25-30 minutes (or convection oven 325 for 25 minutes).
Remove from oven to wire racks and brush tops of hot loaves with butter, if desired.
Let cool about 20 minutes, then remove from pans and let cool completely before slicing.
Recipe from Kelly Robb