BEST whole wheat bread

I get requests for my recipe for whole wheat bread pretty frequently. This is a recipe that I twisted and tweaked until I got it just right. Now, it is the only recipe that I would consider using. It is very versatile. You can use it for dinner rolls, breadsticks, pizza crust, etc.

Whole wheat bread

8 cups whole wheat flour (freshly ground if possible)
1 TB salt
3 TB wheat gluten
2 TB dough enhancer*
1 TB yeast
3 cups warm water
3 TB oil or butter (I use olive oil when I have it)
3 TB honey

You will probably have different people telling you THEIR favorite way to make bread. This is the way that I do it, but you can take these same ingredients and do it the way that works for you!
Mix all the dry ingredients together (this includes the yeast if it is instant- if using regular yeast, sprinkle it on your water and let it start to activate). Add oil (I do this first and then the honey because it helps the honey slip out of the measuring spoon easier) honey, and water. You can use a mixer or mix with a big wooden spoon. Add water or flour if needed to make the right consistency. Knead for 5-10 minutes until you get a soft pliable dough.
Let rise until double in bulk in an oiled bowl covered either with plastic wrap (make sure to spray it with non-stick spray so it won't stick) or a wet cheesecloth.
Punch down and form into loaves and put in loaf pans. Preheat oven to 350 Let rise until double again (about another 1/2 hour). Bake for 35-40 minutes.

This bread has a wonderful chewy texture. It is not crumbly at all like many homemade wheat breads can be.

*dough enhancer can be bought at most grocery stores in the baking isle. I usually find it either on the top or bottom shelf. You can also buy in in bulk through companies like www.bluechipgroup.net or Alison's pantry.