WHOLE WHEAT BREAD

This is by far the BEST homemade wheat bread I have ever tasted!  The liquid lecithin and wheat gluten can be found at Lassen's or another health food store.   We got our dough enhancer from Emergency Essentials.  The amounts of lecithin, gluten, and enhancer can be played with to obtain your preferred texture.  

2 1/2 cups hot water (a little hoter than bath water)

1/4 cup oil

1/3 cup honey

1-2 Tbs. liquid lecithin

3 1/2 cups whole wheat flour

1-2 Tbs. dough enhancer

1-2 Tbs. vital wheat gluten

1 1/4 Tbs. yeast

1 Tbs. salt

1-3 cups whole wheat flour

Add water, oil, honey and lecithin to mixer with hook attachment.  Then add the 3 1/2 cups flour.  On top of the flour add the dough enhancer, gluten and yeast (no salt yet).  Mix until smooth.  Let stand for about 10 minutes.  This is sponging.  This process allows the wheat bran to absorb the moisture, thus making the dough "dryer."  It's difficult to add too much flour after sponging the bread dough.  On speed one, add the salt and rest of the flour.  Stop adding flour when the dough starts to leave the sides of the bowl.  At this point, turn your mixer to speed 2 and mix for about 5 minutes.  Form dough into 3 well-greased bread pans.  Let rise about 50 minutes.  Place loaves into a COOL oven (not preheated).  Bake at 350 for 35 minutes.