Wonderful Whole Wheat Bread
  1. Grind about 8 cups white wheat in grain mill on bread setting. Meanwhile, in large mixer, combine water, yeast, milks, oil, and honey. Then add half of wheat flour and mix well.
  2. Add other half of flour, gluten flour, and salt. Mix thoroughly, adding a little white flour as needed for desired consistency. Knead in mixer for 9 minutes.
  3. When dough is almost done kneading, grease five medium loaf pans with butter, and spread butter on countertop as well.
  4. Remove dough from mixing bowl and shape into one long log on the buttered counter. Make four indents in the dough where you will divide it into five pieces.
  5. Lift two pieces of dough at a time, comparing size and weight. Readjust dough pieces as needed, taking from one and adding to another, until all five are pretty much equal. With your hands, flatten a dough piece into a rectangle on the counter, then roll from the short end, pinch the end “seams” and place into pan. Repeat with other four loaves.
  6. Push the sides and ends of each dough piece into the pan so each has a nice, round middle.
  7. Preheat the oven to 350 degrees. Let dough raise in pans until the loaves are almost the size you want the finished bread to be.
  8. Place in oven and bake for 25 to 35 minutes, depending on your oven. You want the bread to be done but not too browned. Remove from oven and place pans on wire racks. Brush tops with butter.
  9. Let the bread cool in the pans for a few minutes, then remove from pans, placing on their sides, and let cool completely before slicing. If the bread is completely cooled, you can slice each loaf, place in a bread bag and store in the freezer.
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