LuAnn's Whole Wheat Bread {With my Adaptations}

LuAnn's Whole Wheat Bread {With my Adaptations} is a yeast-bread recipe built around warm water, sugar and oil. Plan on 4 loaves and about 188 minutes.

• Yield 4 loaves
• Ready in 188 minutes
• Prep 150 minutes
• Cook 38 minutes

Ingredients

• 5 1/2 cups warm water
• 1/2 cup sugar
• 1/2 cup oil
• 2 tablespoons instant yeast
• 2 tablespoons salt
• 2 tablespoons vital wheat gluten
• 2 tablespoons nonfat dry milk
• 2 cups white flour
• 8-10 cups whole wheat flour

Instructions

1. Lightly spray bread pans with cooking spray and set aside.
2. Mix the water, sugar, oil, yeast, salt, gluten and dry milk together in the bowl of an electric mixer or by hand. Add the white flour and mix well.
3. Continue adding the whole wheat flour until the dough cleans the sides of the bowl and the dough is soft but not overly sticky.
4. Knead for 10 minutes until a soft, smooth dough has formed. Using oil or cooking spray to grease your hands and countertops, form the dough into 4 loaves.
5. Place the loaves into the bread pans and cover with lightly greased plastic wrap. Let them rise until the dough has risen about 1 1/2 inches above the top of the bread pan.
6. Place the bread pans carefully in a cold oven. Turn the oven on to 350 degrees and bake for 38 minutes.
7. Remove from the oven and turn out the bread onto a wire rack. Let cool completely before placing in bags to put in the freezer.

Cool the bake on a rack until the crumb sets, then slice.