Whole Wheat Bread

from Sarah O'Gwin
Kitchen Kneads Recipe
I half the the recipe so it will fit in my mixer

6 C. Warm Water
3 T. Lecithin
2 T. Yeast
1/3 C. Honey
2 T. Dough Enhancer
2 T. Salt
1/4 C. Gluten Flour
14-16 C. Flour (whole wheat flour, fresh ground)

Measure all ingredients and 1/2 of the flour in your mixer and mix. Add remaining flour until the mixture cleans the side of the bowl and dough doesn't stick to your finger. Knead 5-8 minutes (I use the dough hook on my mixer to knead it). Makes 5 loaves (I make 2 large with the 1/2 recipe) let rise until double in size. Bake at 350 for 30-35 minutes. Stays soft for about a week.