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SOFT WHOLE WHEAT BREAD 
2 1/2 c. very warm water
1 Tbsp. yeast
3-4 Tbsp. honey
1 Tbsp. vital wheat gluten (secret ingredient)
1 Tbsp. dough enhancer (opt.)
1 Tbsp. Lecithin (opt.)
2 tsp. salt
1/3 c. softened butter
6-7 c. freshly ground wheat flour

Put water in mixer. Sprinkle yeast on top, then drizzle honey over it. Let sit for 3-4 minutes, or until yeast has bloomed and risen to the surface.

Mix in vital wheat gluten, dough enhancer, lecithin, salt, butter, and 1 cup flour. Slowly add 5 more cups flour. Let mixer knead dough for 8-10 minutes, then add more flour if the dough is still sticking to the sides. Add flour until dough pulls away.

Take dough out and knead on OILED surface. CUT, do not tear dough into 2 equal parts, and shaped into loaves. Place in greased bread pans, and allow to rise 1 hour uncovered. Place in cool oven and turn on to 350F.

Bake for 30-35 minutes.

Remove from pans immediately, brush tops with butter or spray with a fine mist of water. I usually let them cool to room temperature while enjoying a few pieces with jam or honey, then slice completely and store in bread bags. I recommend freezing and thawing out the pieces as you need them - it is not hard, they defrost very nicely. Just make sure not to put it in the freezer while it is still warm, or the pieces will stick together and break when you try to pull them out.

Submitted by: Melissa Lewis
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