Easy Whole Wheat Bread

I use this bread recipe every week and I still get excited every time the bread comes out of the oven. My mother in-law got this recipe from Jared's great aunt in Arizona. This recipe is wonderful because you don't have to let the bread rise twice. In addition, it doesn't call for sugar, butter or eggs and you use olive oil. It is really chewy and stays moist for well over a week.

*Note: sometimes I use half white flour/half whole wheat because it tends to rise more and sugar can be substituted for honey if needed since that is less expensive.

EASY WHOLE WHEAT BREAD
(makes 2 loaves)

3 ½ c. whole wheat flour (white wheat works well)
1/3 c. gluten flour
1 ¼ tab. yeast

2 ½ c. hot water
1 tab. salt

1/3 c. oil
1/3 c. honey

1 ¼ tab. dough enhancer

2 ½ c. whole wheat flour

Mix together first 3 ingredients in mixer with dough hook. Add water all at once & mix for 1 minute. Cover & let rest for 10 minutes. Add salt, oil, honey, and dough enhancer, and mix for 1 minute. Add last flour, 1 cup at a time, mixing between each cup. Knead in mixer for about 8-10 minutes. Should be a soft dough. Turn dough onto oiled countertop & divide into 2 loaves & place in two oiled bread pans. Cover with a dish towel & let rise on warm oven until double in size (it will rise a little more when baking). Bake at 350 degrees for 30 minutes. Remove from pans & cool on racks.


Tip: Lemon juice or vitamin C granules can be substituted for dough enhancer.