Whole Wheat Bread

My bread is basically the following recipe with a "secret ingredient". I start this dough with leftover oatmeal, malt-o-meal or nine-grain hot cereal. Sometimes I throw in canned fruit, or soybean mash left over from making soymilk. I also add a tablespoon or so of liquid lecithin. But even just this regular recipe is really yummy. It still turns out without dough conditioner, lecithin or gluten, but they do make it softer, fluffier and less crumbly.

Using a Bosch mixer, blend or mix on speed 2 for 2 minutes:

• 6 cups warm water
• 2/3 cup oil
• 2/3 cup sugar or honey
• 2 Tbsp Instant Yeast
• 2 Tbsp Dough Enhancer
• 2 cups whole wheat flour
• 1/3 cup vital wheat gluten
• 2 Tbsp salt

Blend and knead:
Slowly add

• 9 cups whole wheat flour

until sides of bowl come clean, or on speed 2 for 8 minutes.

Shape Into loaf pans and let rise until double. Bake at 350 for 30 to 40 minutes.

Enjoy your bread.
Marisa Sanderson