Whole Wheat Bread

Combine:

6 cups warm water

2 1/2 TBS SAF Yeast

2/3 cup light olive oil

2/3 cup honey

12-15 cups whole wheat (red or white) flour

2 TBS salt

2 TBS gluten (not required, but it does make the bread more similar to "grocery-store" consistency and less crumbly)

-Combine above ingredients (12 cups flour), and mix until combined. Let dough sit 5 minutes in mixing bowl to let flour absorb moisture. This prevents over-dry bread! Then knead five minutes. Then add 1/2 cup of flour at a time until desired tackiness (you want it to be just a bit sticky to your finger)

-Oil 5-6 bread pans. Divide bread dough and form into loaves. Let rise 30-45 minutes until doubled in size.

-Bake 350 for 25 minutes. Shake loaves loose and cool on wire rack.

Notes:

-I also like to add 3-4 cups whole oats (you'll add less flour)
-add 3/4 cup millet as well to add another grain and for a bit of crunch

-White Wheat makes for a lighter "less wheaty" tasting bread. You can also do part white flour part wheat flour. Freshly ground wheat flour tastes the best!