Whole Wheat Bread

Whole Wheat Bread
Large Batch (7-12 Loaves)
7 cups warm water
3/4 cups sugar or honey
4 tsp salt
1/2 cup vegetable oil
16-18 cups flour
4 Tbsp instant yeast
3/4 cup vital wheat gluten
Medium batch (5-8 loaves)
5 cups warm water
1/2 cup sugar or honey
1 Tbsp salt
1/3 cup vegetable oil
11-13 cups flour
3 Tbsp yeast
1/2 cup vital wheat gluten
Small batch (3-5 loaves)
3 cups warm water
1/3 cup sugar or honey
2 tsp salt
1/3 cup vegetable oil
6-8 cups flour
2 Tbsp yeast
1/4 cup vital wheat gluten
Combine water, sweetener, salt, and oil in mixing bowl.
Select the BREAD cycle under the mixer menu and press
START/STOP. While the mixer is operating add a partial
amount of flour according to recipe size: 7 cups for large
batch, 5 for medium, and 3 for small. Continue mixing for
an additional 30 seconds. Add the yeast and lock the lid
on the bowl.
Gradually add the remaining amount of flour until the
dough clings to the dough hooks and stops sticking to
the sides of the mixing bowl. This indicates that there is
sufficient flour incorporated into the dough. This initial
mixing lasts approximately 3-4 minutes.
When dough pulls away from the sides of the bowl,
stop adding flour, and press the Auto Knead button. The
Mix-n-Blend II™ will now mix the dough until the bread
reaches its peak of gluten development. It will then shut
off automatically. The dough is now ready to form into
loaves.
When using instant yeast, there is no need to let the
dough rise before forming into loaves.
Put 2-3 tablespoons of oil on a clean counter. With oiled
hands, remove dough hook and kneading arm and empty
dough out onto counter.
Form dough into loaves. Roll each loaf in oil and place in
pans. Rolling the dough in the oil keeps it from sticking
to the pan and keeps the top of the bread moist as it is
rising.
Allow loaves to rise in a warm oven or on a warm counter
away from drafts.
For oven rising: Set oven to 150 degrees for a few minutes
to take the chill off, turn off and put the bread in to rise. If
the oven is too hot, the bread will rise too fast and cause a
hollow area at the top of the loaf.
Allow bread to rise until doubled in size. If loaves are in
the oven, remove them before preheating the oven. (For
a thicker crust, the loaves may stay in the oven while it is
preheating.)
Preheat the oven to 350 degrees Fahrenheit.
Bake for 15-20 minutes in 5” x 3” pans or 20-25 minutes in
9” x 5” pans.
Bread is done when the top crust is nicely browned.
Remove one of the loaves from the oven and take it out of
the pan to check the bottom crust. If it is too light, return
to the oven and bake for five more minutes. Remove
loaves from pans and cool on a wire rack.