Whole Wheat Bread Recipe

I went to a cooking class for one of our ward's enrichment activities. They showed us how to make whole wheat bread, that actually didn't turn out to be a brick (at least that's how mine has turned out in the past) Enjoy!

6 c warm water (115 degrees)
2 T salt
1/2 c canola oil
1 c honey
3 T dough enhancer (can be bought at health food stores/cooking stores) This is the KEY! It keeps it fresh and light.
2 c bread flour (not all purpose) or 2/3 vital wheat gluten
3 T instant yeast
6-8 c. freshly ground wheat flour

Mix ingredients together in a mixer on high speed to mix well. Turn mixer down to kneading speed and begin adding wheat flour (The recipe uses altogether 14-16c fresh ground flour) until the dough pulls away from the sides of the mixer. Don't add too much flour, the dough should still be slightly sticky at this point.

Knead in mixer for 10 min until dough is smooth and elastic. If it is still too sticky, add a little berad flour until it's easy to handle.

Turn dough onto oiled counter and shape into loaves. This will make about 5 loaves. Place into well greased pans and let rise till dough is 2" above top of pan (about an hour). Be sure to cover with towel. Bake at 350 degrees for 35 min. Take out of pans immediately and cool on wire racks.