Moist, Light, & Fluffy Whole Wheat Bread

1. 1

   In a medium-sized bowl, put 4 cups of the flour, the yeast, the dough enhancer, the vital wheat gluten, and the salt.

2. 2

   In the mixer bowl (I mix mine in a Bosch mixer), put water, oil, honey, and lecithin.

3. 3

   Add the dry ingredients from the bowl to the liquid in the mixer bowl.

4. 4

   Beat with wire attachment until it forms a smooth batter. (About 3 minutes.)

5. 5

   Place the dough hook on the mixer.

6. 6

   Gradually add more flour and mix until it forms a soft dough. Continue mixing for about 10 minutes to knead the dough.

7. 7

   Remove the dough from the bowl and form it into 3 loaves.

8. 8

   Place in PAM-sprayed bread pans and spray the top of the loaves with PAM and allow to rise for about one hour.

9. 9

   Preheat your oven to 350* and Bake for 20-25 minutes or until golden brown.

10. 10

    ** If you don't use all white-wheat flour, cut down on the baking time as it will brown more quickly. **You can use red wheat flour, but it is slightly heavier. I prefer using all white wheat flour or 1/2 white wheat and 1/2 red wheat flour, but any flour will work.

* Per serving · 4 servings · Values may vary.

No additional tips available.