Basic Whole Wheat Bread

* 6 Cups Warm Water
* 2/3 Cup Oil
* 2/3 Cup Honey
* 2 Tbsp Liquid Lecithin
* 8 Cups Freshly Milled Whole Wheat Flour (additional flour needed later)
* 2 Tbsp Vital Wheat Gluten
* 2 Tbsp Dough Enhancer
* 2-3 Tbsp. SAF Instant Yeast
* 4-8 Additional Cups Freshly milled Whole Wheat Flour
* 2 Tbsp Real Salt

In the Bosch mixing bowl, combine hot water(approximately 110 to 120 degrees), oil , honey, and lecithin (optional). Next add 8 cups of freshly ground wheat flour. On top of the flour, add Vital wheat gluten, dough enhancer and SAF instant yeast. "Jog" off and on using the "M" side of the switch. Mix on first speed until smooth. The amount of flour you add will depend on the moisture and protein levels in your wheat. You might stop the mixer and tap the dough gently with your finger to see if it sticks. We flour our finger then tap the dough lightly, if it doesn't stick it has enough flour. When you feel the flour to water ratio is about right turn your mixer to speed two and mix from 8-10 minutes. Once your mixer runs for several minutes and the gluten in your wheat starts to develop the dough that's sticking to the sides and bottom of the mixing bowl will completely clean off. With shortening on your hands form dough into 5-6 loaves then place into pans. When they are fully risen you should be able to put a small dent in the side of one of the loaves with your finger and the dent will not come back out, or it will come back very slowly. Place loaves into cool oven (not preheated). Bake at 350 degrees for 35 minutes.

For those who are struggling with their whole wheat bread, we suggest you use the "sponge" method until you feel comfortable about the quality of your bread. First, add the water, then the oil, honey and lecithin. Don't mix. Then add 8 cups of freshly milled flour. Don't mix. On top of the flour add the dough enhancer, gluten, and yeast. At this point do not add salt (salt control yeast, with out salt the sponge will rise quicker). "Jog' in mixture using the "M' switch, quickly turning it off and on to the left. This will mix your ingredients so that the flour will mix with the water and nothing will whip out of the bowl. Then mix on speed one until smooth. Let stand for about 10 Minutes or until the dough has risen to the top. This is sponging. This process allows the wheat bran to absorb the moisture, thus making the dough "dryer", it also improves the texture. Sponging gives you a little advantage in terms of the flour to water ratio, because the dough is dryer you add less flour hence the bread is lighter. Next, on speed one, add the salt and the rest of the flour as described above. (If you use the Prairie Gold Hard White Spring Wheat you will add a total of 12 ½ cups of flour). Once you know how much flour you need, you may add everything at once, including all of the flour, set the timer for 10 minutes on speed two and you are finished!