Whole Wheat Bread
1/2 cup honey
1 can evaporated milk
3 cups hot water
1 rounded Tablespoon of salt
1 Tablespoon wheat gluten
2 Tablespoons instant yeast
9-10 cups whole wheat flour (or you can use white whole wheat flour too)
In mixing bowl combine oil, honey, egg, milk, salt & water.
Add 4 cups flour, wheat gluten, and yeast. Mix for 2 minutes.
Gradually add 5-6 more cups of flour. Mix 5 more minutes, then gradually add enough flour for sides of bowl to come clean.
Remove dough to oiled counter-top and divide into 3 large loaves or 5 smaller loaves.
Allow to rise 30-60 min in oiled pans until double in size. (I cover them with a towel while rising).
Bake in a pre-heated 350 degree oven for 23-33 min, depending on size of loaves and how brown you like the crust.
Cool 5 min. in pans, then finish cooling on clean towel.
* some notes about this recipe (these are Emily's notes--very helpful!):
I usually half the recipe because it's actually meant to be made using a bosch mixer and since I don't have one, this much dough is really hard to knead by hand. I halved this recipe, and it either makes 1 large loaf of bread or 2 smaller loaves.
* Wheat gluten is hard to find in a normal grocery store. For those of you who live in Utah they sell it in the big bins in WINCO, but if you don't have a WINCO arround you can find it in a Whole Foods or Trader Joes.
* If you use bread flour instead of all-purpose, you may not have to add the wheat gluten, because I think the difference between the two is bread flour naturally has more wheat gluten already in it.
Here is a before rising picture