Diane's Bread Whole wheat fool proof bread

Whole Wheat Foolproof Bread  

~Diane Bell

6 cups hottest tap water

1 ½ tablespoon salt

½ cup oil

½ cup honey

2 tablespoons dough enhancer

3 tablespoons Saf  instant rise yeast (this brand makes the difference)

10 cups wheat kernels (about)

6  4X8 pans

Freshly grind wheat into flour (medium setting).  Add water and several cups of freshly ground whole wheat flour to Bosch mixing bowl with dough hook in place.  Add the salt, honey, oil, dough enhancer and instant yeast and jog briefly.  (If the quality of your wheat is suspect try adding 3-4 tablespoons gluten also.)  While mixing dough, slowly add flour until dough pulls away from the side of the mixing bowl.  This normally will take most of the wheat you have ground.  It is better to add too little flour than too much flour.  Knead the dough until the gluten in the whole wheat flour is properly developed.  This takes about 10-12 minutes.  Turn oven on to pre-heat to 150.  Shape into loaves and place in pans previously greased (Shortening or Pam).  Turn oven off.  Put loaves in warm oven to rise until double in size.  (This will take approximately 25 minutes.)  When loaves are double in size, set oven to 350 and turn it on (leave loaves in oven).  Bake for 30-35 minutes.  When loaves are done, immediately remove from pans and let cool on wire rack.