Whole Wheat Bread

By: Linnea Stevens

¼ c. wheat gluten
2 T. yeast
6 - 7 c. whole wheat flour
½ c. brown sugar
2¾ c. warm water
¼ c. oil
1 T. salt

Directions:
In a large bowl or a mixer combine the wheat gluten, yeast and 3 cups of the whole wheat flour together. In a separate bowl combine the brown sugar, water, oil and slat together. Then add the sugar mixture to the flour mixture and beat it for 1 - 2 minutes in a mixer machine. Remove the beaters and mix it by hand or use the dough hooks in a mixer machine, add more flour as needed until the dough is a moderately stiff dough and leaves the sides of the mixer bowl clean; it takes about 3 - 4 cups more of flour; then knead the dough for about 5 minutes. Let it rise until it has double is size then divide it in half and shape it into loaves. Put them in greased bread loaf pans and let them rise until they doubled in size.
Bake at 375° for 35 minutes.

Servings:
Makes 2 loafs.