Honey Whole Wheat Bread

3 C. whole wheat flour
1/3 C. gluten flour (you can use white flour as it has gluten in it)
1 ½ T. instant yeast
2 ½ C. hot water
1 T. salt
1/3 C. oil
1/3 C. honey
1 ½ T. lemon juice
3 C. whole wheat flour (I do white flour here and just do half and half)


Mix together first 3 ingredients in a mixer with a dough hook. Add water all at once and mix for one minute. Cover and let rest for 10 minutes. Add salt, oil, honey and lemon juice and beat for one minute. Add last flour one cup at a time, beating between each cup. Beat for about 10 minutes until dough pulls away from side of bowl. This makes a very soft dough. (if you're using a Kitchen-Aid, this may climb up the collar of your dough hook. Lube the hook and collar and don't walk away from it while it's kneading. You may need to stop the mixer and push the dough back down a few times. Slip it over the hook, rather than pushing it through, so you don't disrupt the gluten strands.)


Preheat oven to lukewarm (I do about 200 degrees) for one minute and then turn off. Turn dough onto oiled counter top. Divide into 2 loaves and place into 2 4X8 bread pans, previously sprayed with a non-stick spray. Place in warm oven to let rise for 15 to 20 minutes, until dough reaches about ½ inch above top of pan. Do not remove from oven. Turn oven on to 350 degrees and bake for 30 minutes. (Start timing when you first turn on the oven, not when the oven reaches temperature.) Remove from pans and cool on rack.


I buy my Wheat Flour from Freash & Easy, it is really good. Also even with the half and half with the wheat and white flour it can be hard on kids systems so you may want to do more white flour than that, or just monitor how much they have!