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1
If using Kitchenaid mixer, add Whole Wheat, yeast, salt, and gluten, mix with spoon.
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2
Then add oil and honey, turn to speed two and slowly add water until ball forms.
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3
Once ball cleans sides of bowl, turn mixer off and pinch dough, too stiff add a bit more water, to wet add 1T flour at a time.
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4
If new to bread making this takes practice, your dough should feel like a new ball of play-doe, but warm.
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5
Once your dough ball is right, knead for 5-6 minutes in you KA mixer.
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6
Don't skimp on this, it gives the bread a nice tight crumb texture.
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7
If using bread machine add ingredients in opposite order (using least amount of water first, then add if nedded) but, add yeast last.
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8
Set to dough cycle and remove after kneading or it will over flow your bread pan during rise time.
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9
Once kneaded, turn into a 4 quart greased bowl, cover loosely with saran wrap and allow to double in a warm, draft free place, 1-2 hours approximately.
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10
Turn out onto counter, cut in half, roll each half out and shape, place into lightly greased 8x4 pan or 9x5 pan works in both.
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11
Cover loosely again with saran wrap and allow to ALMOST double, 30 mins to 1 hour.
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12
Place into 350 degree preheated oven.
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13
I use non-stick metal @ 350 for 30 minutes, until the top crust is browned.
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14
If top browns too quickly, cover with a sheet of aluminium foil to help avoid over browning and move bread down one rack in oven next time.
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15
Remove from pans immediately after cooking onto a cooling rack.
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16
Rub tops of loaves with a stick of butter for a real treat!
