10 - 12 c. whole wheat flour
2/3 c. oil
2/3 c. honey
6 c. warm water
3 Tbsp. gluten *
2 T. salt
2 T. yeast *
2 tbsp. dough enhancer*

Combine several cups flour with all ingredients, making sure you put the salt in first and the yeast last. Mix for 2 minutes. Continuing adding the flour, 2-3 cups at a time until you get the right consistency. Knead for 10 minutes. I use my KA for this, so only have to knead a bit when I put in the last few cups. My KA only takes 12 c. flour.

*Gluten and dough enhancer can be purchased at any health food store.
*I found though that I don't need to use the gluten or dough enhancer because instead I use 2 tbsp. lecithin granules* and 2 tbsp. lemon juice. It works perfectly.
*Lecithin granules can be purchased at any health food store in their refrigerator department and must be kept in refrigerator at all times
*Yeast is instant yeast. I use fermipan and purchase it in 15.9 oz pkg. I keep it refrigerated at all times.

I use this recipe with freshly ground grain that I do myself. So you may have to play with it a bit to get it right if your purchasing whole wheat grain at a grocery store.

Thanks!!

I couldn't find lecithin nor dough enhancer out here, but I got some gluten. Do you know what the dough enhancer does, exactly? And can I leave it out?

Yes you can leave it out Margret. I don't purchase it at all. I think just the gluten should work fine. Again you may have to add a tiny bit more by experimenting a bit.

Ok, good. I made it and it's rising. I added an extra Tbsp of gluten. The dough looked and felt good. I made it by hand so my method was a bit different than what you posted. I used the method I'm used to. As I was making it, I realized the recipe's not that different than the egg bread I usually make except yours has no eggs and a cup more of water. I know it's a little late to be starting bread.

How many loaves does it make? 3? 4?

Margret, it makes 4 loaves. What I usually do is make 3 loaves and a dozen buns.

I forgot, the one thing you might find is that it falls once cooking. Once I took the gluten out, and used only lecithin and lemon juice, it never fell. Just wanted to make you aware of that. Hopefully it won't for you.

Oh phew. I'm glad you replied in time. I am about to divide them into loaves. I'll let you know how it turns out.

lol at myself. I guess trying something new I was unsure of myself.
My loaf pans are 4x9? - the smaller ones. I made 5 loaves. They turned out nice. They look nice, cut nice, didn't fall. They rose fairly quickly once in the bread pans, I thought. I know if they rise too much before cooking, that will make them fall. They rose only for about 30 or 40 minutes before I put them in the oven. My kitchen was warm though.
Thanks for helping me with it!

Your welcome!!