Whole Wheat Bread

I like trying new things with my bread to change things up. The last batch I made turned out so well and Tom suggested I share my secret with others.

5 1/2 cups hot water

1 tablet vitamin C (half tablet if 1000 mg) OR substitute 1 cup of the water with 1 cup of vitamin C enhanced juice (I like grape juice if I have it on hand)

1 cup canola oil

1/2 cup honey (if you don't have this, you can add an extra 1/2 cup of sugar. Can also replace with molasses if you have it)

1/2 cup brown sugar

2 T. salt

1/2 cup potato flakes or oatmeal (I use whatever I have on hand)

4 T. yeast
3/4 cup vital wheat gluten

10 cups of hard white wheat, freshly ground into flour

Add the first seven ingredients to your mixing bowl. Then add about 5 or six cups of whole wheat flour mixed with the gluten and yeast. Mix on medium speed until smooth. Let rest 2 minutes. With mixer running on medium speed, add enough flour until the dough comes away from the sides of the bowl and is a little sticky, but not too sticky. This is the tricky part. If you add too much flour, the bread will be more dry. If you don't add enough, the bread will not rise properly. Once you have added the right amount of flour, let mix on medium speed for 7 minutes. Roll into six small loaves and place in greased small bread pans. Turn on oven for one minute and then turn off (to let the oven get warm but not hot). Place the bread dough ( in the pans) in the warm oven to rise. Let rise for about 30 to 35 minutes, until the dough is as high as you want the finished bread to be. Leaving the risen bread in the oven, heat the oven to 350 and bake for 35 to 38 minutes depending upon your oven, starting the timer right after you turn the oven on. Bread is done when golden brown and sounds hollow when tapped on the top.