The BEST ever HOMEMADE WHEAT BREAD

I had been on the hunt for an awesome whole-wheat bread recipe when my mom sent me this recipe. Not believing that it was anything special I never made it. Then for my birthday my mom made me a loaf of this bread, I was in heaven. It was the best bread I'd ever had. So I quickly dug through my old recipes and found it and made it the next weekend. It turned out just as good. I'm sold, this is the BEST ever HOMEMADE WHEAT BREAD!

It makes a ton, which you can freeze the dough for making quick loaves. Or I'm sure the recipe can be cut in half, but this is the original recipe.

4c. Very Warm Water
1/2c. Honey
1/2c. Canola Oil
1T salt
2T Milk Powder
2T Wheat Gluten
4C ground wheat

Mix together on the lowest speed in your mixer (using the dough hood) and add 1 1/2 T of SAF instant Yeast.

Mix again for one minute, Cover and let rise for 30 minutes. This is the "sponging" stage. The mixture will be soupy, and should double in size. After 30min, remove lid, turn on to speed one and begin adding flour one-half cup at a time (will need about 4-6 more cups) When dough begins to pull away from the sides, turn of mixer and do the "floured-fingered test". Dip your finger in flour and quickly poke the dough, if any dough sticks, add a little more flour and mix. When your finger comes away clean, you're through adding flour. If you touch the dough with a non-floured finger, the dough will still be sticky. (caution" adding too much flour in the main reason most people's bread is so heavy)

Turn on speed 2 for 5-6 minutes (with the lid on)

After 2 or 3 minutes if there is still a lot of dough sticking to the sides, add another 1/2 cup of flour. Continue kneading for 2-3 minutes. The dough should "move" once the mixer has stopped. You should see strands of gluten throughout. Add oil to your hands and remove dough from bowl. The dough should be light and very pliable. Form loaves and place in greased bread pans. Place pans in warm oven. Let rise until double in size- 30minutes. Turn oven to 350F. Bread will finish rising as the temperature increases. Bake for 30-40 minutes until done.