5 1/2 cups warm water
1 1/2 tablespoons salt
1/2 cup oil
3 tablespoons dry yeast
1/2 cup raw honey
1/4 cup dough enhancer
1/2 cup wheat gluten
13 - 15 cups whole wheat flour (quantity used depends upon the moisture content of the wheat)
1. Add warm water, oil, honey, yeast, dough enhancer, wheat gluten and only 7 cups whole wheat flour in Bosch mixing bowl. Mix for one minute. If you have a Kitchen Aid make only 1/2 the recipe. It won't all fit! (TIP - measure oil first, then honey. The oil helps the honey not stick to the measure cup)
2. Let dough rest for 10 minutes to allow the yeast to proof. ( I put a plate on top of the Bosch while proofing)
3. ADD SALT! Knead on low speed while adding 6 or more cups of flour. When dough begins to pull away from the side of the mixing bowl, you know it is enough flour. I usually just add 6 more cups of flour and that's it. Some rare days calls for another 1/2 cup - 1 cup. Knead for 10 minutes. This kneading develops the gluten necessary for a fine load of bread.
4. Oil hands and remove dough from mixer. Place dough on an oiled surface. Divide dough into 4 load sized portions. Place the loaves in greased pans. Let rise until double in bulk(approximately 24-45 minutes)
5. Bake at 350 degrees for 32-33 minutes. Remove bread from pans and put on a rack to cool. Brush top of loaves with butter or oil.
6. Serve with butter and honey while still warm. Enjoy!
IF BREAD DOESN'T TURN OUT THE FIRST TIME, DON'T GIVE UP! My bread was a flop the first time but I knew I better try again. My mom makes this bread and it turns out beautifully and so delicious. So I knew there was hope!