Whole Wheat Bread

Whole Wheat Bread
3 1/2 cups hot tap water (helps offset the cool can of milk)
1 (12 oz) can evaporated milk
3 Tbs instant yeast (like SAF)
2/3 cup olive oil
1 cup honey
1 cup white flour
3 Tbs vital wheat gluten
2 Tbs dough enhancer (optional)
12 cups whole wheat flour (I actually use less than this, but it's what the recipe calls for)
1 1/2 Tbs kosher or sea salt

Grind your wheat while getting everything else ready.  Using a Bosch or heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt.  Add a little extra white flour as needed if dough is too sticky.  Knead in mixer for 8 minutes.  Dump out dough on your "Rolpat," or if you don't have on, pour a little oil on your countertop and spread with your hand,  Form into a long log, then divide into 5 loaves.  Form each loaf into a log shape and place in medium sized nonstick bread pan.  Press down the sides of each dough piece to fill the bottom of pan, leaving to top round and smooth.  Let rise in a warm spot until almost desired bread size (about 1 hour).  Bake in preheated 350 oven for 25-30 minutes.  Remove from oven to wire racks and brush tops of hot loaves with butter, if desired.  Let cool about 10 minutes, then remove from pans and let cool completely before slicing.

Whole Wheat Bread

Whole Wheat Bread
3 1/2 cups hot tap water (helps offset the cool can of milk)
1 (12 oz) can evaporated milk
3 Tbs instant yeast (like SAF)
2/3 cup olive oil
1 cup honey
1 cup white flour
3 Tbs vital wheat gluten
2 Tbs dough enhancer (optional)
12 cups whole wheat flour (I actually use less than this, but it's what the recipe calls for)
1 1/2 Tbs kosher or sea salt

Grind your wheat while getting everything else ready.  Using a Bosch or heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt.  Add a little extra white flour as needed if dough is too sticky.  Knead in mixer for 8 minutes.  Dump out dough on your "Rolpat," or if you don't have on, pour a little oil on your countertop and spread with your hand,  Form into a long log, then divide into 5 loaves.  Form each loaf into a log shape and place in medium sized nonstick bread pan.  Press down the sides of each dough piece to fill the bottom of pan, leaving to top round and smooth.  Let rise in a warm spot until almost desired bread size (about 1 hour).  Bake in preheated 350 oven for 25-30 minutes.  Remove from oven to wire racks and brush tops of hot loaves with butter, if desired.  Let cool about 10 minutes, then remove from pans and let cool completely before slicing.