Whole Wheat Bread

5 c warm
2 T yeast
1/2 c oil
4 c white/wheat flour
1/2 c honey
Mix above five ingredients for 3 minutes. Add:
2 T salt
2 T magic mill dough enhancer
1/3 c white/wheat gluten
5 c white/wheat flour
Mix for 7 minutes. Take out dough and let rest for a few minutes on counter. Make four loaves and put into greased and floured tins. Let raise in 150 degree oven with door propped open by hot pads for 1/2 hour, or on counter (cover loaves with cloth). Bake at 350 for 25 minutes. For darker crust, bake 5 more minutes. Cook on rack after you butter the top of the loaf. (8 cups wheat for 12 cups flour.)

- Ilene Wilson

Hint** I've found that when we make bread or rolls, if we short the flour by at least 1/2-3/4 cup, it turns out a lot lighter bread. It's a little sticky rolling out the rolls and bread, but that can be solved by adding a bit of margarine/butter to your fingers as you're rolling out the dough.