Easiest Whole Wheat Bread

I used to make bread as a kid. Soooo mormon, I know! :) Anyways, I'd actually never made bread since Jack and I got married. I promised him I really could, and I finally got a few wheat bread recipes from my sisters. This was the first one I tried, and it was soooo easy! It came out really well. I still remember the wheat bread I made as a kid tasting better, but usually you remember things better than they really were, right? Anyways, this recipe is definitely a keeper:

Easiest Whole Wheat Bread

2 (8x4 inch) loaves

1/3 c. oil
1/3 c. honey or ½ c. sugar
2 ¼ tsp salt
2 ¾ c. steaming hot tap water (120- 130 degrees F)
¼ c. gluten flour, sifted
1 ½ T. dough enhancer
1 ¼ T. instant yeast
7-8 c. whole wheat flour


4 (8x4inch) loaves

2/3 c. oil
2/3 c. honey or 1 c. sugar
1 ½ T salt
5 ½ c. steaming tap water
½ c. gluten flour, sifted
3 T dough enhancer
21/2 T. instant yeast
14-16c. whole wheat flour

Mix first four ingredients in mixer with a dough hook. Add ½ of flour and beat. Put in 1-2 more cups of flour, gluten flour, dough enhancer and yeast. Beat again. With mixer on medium speed, add remaining flour just until dough pulls away from sides of the bowl. Knead 6-10 minutes on medium-high speed.

Pre-heat oven for 1 minute to LUKE WARM and turn off. Spray or oil pans. Pour dough onto oiled counter, divide and shape into loaves and put into pans. Let loaves rise for 35 minutes in warmed oven. Do not remove bread from oven; turn oven to 350 and bake for 30 minutes. Tip out of pans and onto cooling rack.
With wheat flour, always add the least amount of flour possible to keep bread moist.

(I made the 2-loaf recipe and substituted 1/4 cup potato flakes and 1 1/4 T. vinegar for the dough enhancer.)