Whole Wheat Bread

My first post will be my whole wheat bread that I make all the time. I don't buy store bought bread anymore because it's expensive and I like making this. It's pretty easy so here it is:

2 (8x4 inch) loaves

3 1/2 c whole wheat flour
1/3 c gluten flour
1 1/4 TBSP instant yeast
2 1/2 c steaming hot tap water
1 TBSP salt
1/3 c oil
1/3 c honey or 1/2 c sugar
1 1/4 TBSP bottled lemon juice
1 1/2 c whole wheat flour

Mix together first three ingredients in mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes. Add salt, oil, honey or sugar and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from sides of bowl. This makes a very soft dough.

Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves, place in oiled pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove from oven, turn oven to 350 degrees and bake for 30 minutes. Remove from pans and cool on racks.

Lemon juice in this recipe acts as a dough enhancer which gives bread a fine, light texture. Gluten, a natural protein derived from wheat, provides elasticity and strength, added texture, helps retain moisture, prevents crumbling and extends the shelf life of bread. If you do not want to store gluten flour, substitute whole wheat flour in its place.