Easiest Whole Wheat Bread

Easiest Whole Wheat Bread
Many of you have asked for this and I'm finally getting around to posting it. It really is easy!!! If I can do it- anyone can!

2 (8X4 inch) loaves
3 ½ C. whole wheat flour
1/3 C. gluten flour
1 ¼ T. instant yeast
2 ½ C. steaming hot tap water
1 T. salt
1/3 C. oil
1/3 C. honey or ½ C. sugar (I always use honey)
1 ¼ T. bottled lemon juice
2 ½ C. whole wheat flour

Mix together first three ingredients in mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes. Add salt, oil, honey or sugar and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 10 minutes until dough pulls away from sides of the bowl. This makes a very sot dough.
Preheat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves place in oiled bread pans. Let rise in warm oven for 15-20 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks.
If you do not have a mixer with a dough hook and are kneading this by hand, gradually ad last cup of flour to keep dough from sticking to counter. You will add more flour when kneading by hand than when using a mixer simply to be able to handle this moist dough. With wheat bread, always add the least amount of flour possible to keep bread moist. Knead 10 minutes before shaping dough into loaves.
Gluten is natural protein derived from wheat. It is used in bread to provide elasticity and strength, added texture and helps retain moisture in bread and doughs. It helps prevent crumbling and extends the shelf life of baked bread. If you do not want to store gluten flour, you may substitute whole wheat flour in its place.
Jamie Rasmussen (Eliza Smith)