Whole Wheat Bread (Kathryn's)

This recipe was given to me by a friend in an old ward and I absolutely love it. It gives incredible results each time, and I love the addition of the rolled oats and flax seed too for even more good-for-you ingredients. It's also fairly quick to make given that there is only one rise time before you bake it.

Whole Wheat Bread (Kathryn's)

3 rounded TBSP. yeast

2/3 cup oil

1/2 to 1 cup honey (can use sugar instead)

5 1/2 cups warm water (120*-130* F)

5 tsp. salt (leveled)

3 TBSP. dough enhancer

1 cup gluten flour

1 cup rolled oats (quick or old fashioned)

1/3 cup milled flax seed (optional)

6 to 10 cups of whole wheat flour

500 mg Vitamin C (optional)

 Mill whole hard white wheat in grain mill. If the vitamin C is a tablet, grind in with the wheat. If Vitamin C is a capsule, empty contents in with gluten.

 In a mixer, add yeast, oil, sugar or honey, and water in that order. Pulse a few times to barely mix. Cover and let sit for a few minutes.

 Quickly add salt, dough enhancer, gluten and Vitamin C if in capsule. Turn on mixer and add oats and milled flax seed, and then wheat flour, one cup at a time. Amount of flour may vary. Add flour until dough forms a soft ball and cleans the sides of the bowl. You don’t want your dough too stiff. Dough should be slightly sticky to the touch. Knead for 6-8 minutes.

 Preheat oven to 200* F. During this time, grease 5 9x4-inch bread pans. Lightly oil hands. Divide dough into 5 equal portions. Shape into loaves and place into greased bread pans. Turn OFF oven. Place bread in oven, arranging pans with space between to allow heat to circulate freely. Set timer for 20 minutes and let bread rise in oven for 20 minutes.

 Leave bread in oven and turn heat to 325* F for 30 minutes. Immediately remove from pans and let cool on dish towels. For a soft crust, rub butter on top while still hot. Store in plastic bags when cool and put in freezer. Makes 5 loaves