Best Wheat Bread Ever

I got this recipe several months ago from my friend Amy Mills and have been making all of our bread ever since. The taste and texture are amazing and the recipe is so easy. Start to finish, it takes an hour and a half. It makes two loaves, so I usually just stick the second one in the freezer. I don't think I'll ever go back to store bought bread. I know exactly what's in this and know that it's healthy.

Best Wheat Bread Ever

6 cups of whole wheat flour

1/3 cup of gluten (I use Bob's Red Mill Vital Wheat Gluten. You can find it in most grocery stores in the flour aisle.)

1 1/4 TB instant yeast

2 1/2 cups very warm water (120-130 degrees)

1 TB salt

1/3 cup oil

1/3 cup honey

1/3 cup molasses

1 1/4 TB lemon juice

Combine 3 1/2 cups of flour, gluten, yeast, and mix until blended. Add in water and let mix for 1 minute. Allow mixture to sit for 10 minutes. This will allow the yeast to begin working and is called making a sponge. After it sits, add in salt, oil, honey, molasses, and lemon juice. Mix it all in. Add flour 1 cup at a time until all is incorporated. Mix dough for 7-10 minutes in mixer and allow it to develop its elasticity.

This dough will be more moist than other whole wheat doughs. Turn it out onto the countertop, divide in half, shape into a loaf shape, and place in two lightly sprayed nonstick bread pans. Place the loaves in a barely warm oven (oven has been preheated on a low setting and turned off). Allow dough to sit up to half an hour, or until it rises above the pans. Leave bread in the oven, turn on oven to 350 and cook bread for 30 minutes. Take bread out and place on a cooling rack.

Turns out perfect every time! One tip I've learned for slicing bread, is to slice it while it's laying on its side. Happy baking!