Whole Wheat Bread

Yields about 2 loaves

2 pkgs. yeast

3 c. warm water

1/2 c. vegetable oil

4 tbsp. orange juice

1/2-3/4 c. honey, depending on how sweet you like your bread

1/8 c. vital wheat gluten, or lecithin

2 tsp. salt

1 egg

7 1/2 c. whole wheat flour (you can use a cup or two of white flour to make it a bit lighter, if you want)


In a large mixing bowl, combine yeast and very warm (but not hot!) water. Allow the mixture to start bubbling. Pour in oil and juice. Then blend in 2 cups of your flour. Add in honey, vital wheat gluten, salt and egg. As you start blending those in, gradually add the rest of the flour. As you near the end of adding the flour, your mixer will likely no longer be able to continue working it all together. Take the dough and remaining flour out and place it on a floured surface. Work the remaining flour into the dough by folding the dough in half, pressing it out, folding in half, pressing out. Repeat that process until all the dough is incorporated.


Place the dough in a large oiled bowl, cover with a clean towel. Allow to rise until almost double in volume. Punch the dough down, cover loosely with plastic wrap and store in your fridge until you're ready to bake with it. The dough can be stored this way for up to two weeks.


To make a loaf: Take about half of the dough, place it into an oiled loaf pan. Allow to rise until almost double in volume. Bake it in a oven preheated to 350 for 30-45 minutes or until it is golden brown and the top springs back when touched.