Delicious Whole Wheat Bread Recipe

I've been making homemade bread a little more recently and I like to use 100% whole wheat if possible (tons healthier), but frankly... it's just not that appetizing to try and eat a brick loaf. So anyway, I did some searching on the internet and came across this recipe that boasts a light and fluffy 100% whole wheat bread. I read the reviews and was optimistic that this could be worth a try. So yesterday I gave it a go... and I was very pleasantly surprised! The only change I made to the recipe was to add 3 Tbsp of Vital Wheat Gluten as some of the reviewers commented that they had done. I've included the recipe below with the changes that I made. Anyway, it's LEAPS and BOUNDS better than any of the other recipes I've tried, but I think I'll stay on the hunt a little longer to see if I can come up with one that is even better. (I dream BIG). :) I'll keep you posted. In the meantime, here is the recipe for my new favorite wheat bread.

100% Whole Grain Wheat Bread 
by dbsnova

If you like fluffy brown bread this is it. No white flour here. You can use any 100% whole grain wheat flour. I mill my own. This bread is not heavy like most 100% whole wheat breads. If it is you used too much flour and your dough was too stiff. If it flattens out and won't stand up you need more flour. The total amount of flour is usually about 6 1/2 to 7 cups. This recipe has been in my family for years and we all make it. We make a lot more now that we have powerful mixers and the hand kneading is bye bye.

3¼ hours | 30 min prep

SERVES 24 , 2 Loaves

• 2 3/4 cups hot water
• 1/3 cup olive oil, any oil is fine
• 1/3 cup honey
• 2 tablespoons molasses
• 1 tablespoon salt, Sea Salt is good
• 3 tablespoons vital wheat gluten
• 7 1/2 cups of 100% whole grain wheat flour
• 2 tablespoons dry active yeast

1. Place the first five ingredients in the bowl and mix.
2. Add: 2 Cups 100% Whole Grain Wheat Flour. (to cool the water and end up with warm dough) Mix then add 2 Tbs of Dry Active Yeast. If you're not sure about your yeast, proof it in a little warm water first.
3. Add: 4 Cups of 100% Whole Grain Wheat Flour and include the vital wheat gluten at this point.
4. Mix until the consistency is some what even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. It will most likely be 6 1/2 cups but in any case do not exceed 7 1/2 cups of wheat flour. You can trade one cup of wheat flour for one cup of all purpose white if you wish. Don't over mix or the bread will be tough.
5. When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn't need to double.
6. Grease two bread pans with Crisco. You can also flour the pans to reduce sticking.
7. Mix the dough again just enough to knock it down at least close to the original size.
8. Drop the dough on a floured surface so you can work the dough and shape it. Shape it with your hands to make a nice ball getting enough flour on it so it isn't sticky. Divide the ball in half and do it again. Shape the loaves by turning the dough under it's self over and over. When the dough is shaped the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes. (gas oven).
9. When done turn the bread out of the pan to a rack to cool. You can eat it right away (a great time for real butter) don't wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick. Enjoy.