From: Pat Hansen
7 c. whole wheat flour
2/3 c. vital wheat gluten
2 1/2 Tbs. instant yeast
5 c. hot water (120-130 degrees)
Mix together the first three ingredients in a bowl with a dough hook. Add water all at once and mix for 1 min. COVER and let rise for 10 min. (this is called sponging)
2 Tbs. salt
2/3 c. vegetable oil
2/3 c. honey
2 1/2 Tbs. bottled lemon juice
4 cups flour (2 c. wheat and 2 c. white, or you can use all wheat if you like)
Add salt, oil, honey, and lemon juice and mix for 1 min. Then add the last of the flour, one cup at a time beating between each cup. Mix for 6-10 min. 'til dough pulls away from the side of the bowl. This makes a very soft dough.
Turn on oven to 350 degrees and preheat for 1 min., then turn it off.
Turn dough onto oiled counter top, divide, shape and place into greased pans. Let rise in warm oven for 10-15 min., or until bread reaches top of bread pan.
Don't remove bread from oven, turn oven on to 350 degrees and bake for 30 min (or until brown on top). Remove from pans and cool on rack.
I use Baker's Secret non-stick pans...8"x4"...these work great. Makes 4 loaves.