Whole Wheat Bread large loaf (like Pampered Chef stoneware loaf pan size)
1 package or 1 tbsp. active-dry or instant yeast
1-4 tbsp. nonfat dry milk (more= finer texture)
1/3 cup white or brown sugar OR 3 tbsp. honey
1 to 1 1/2 tsp. salt
3 tbsp. gluten
3 1/3 cups whole wheat flour (hard white wheat is great!)
2 tsp. dough enhancer (consider this optional-- don't worry if you don't have any)
1-3 tbsp. vegetable oil (ie. safflower, canola, olive)
1 1/3 cups very warm water (approx. 110 degrees)
1. Mix yeast, nonfat dry milk, sugar, salt, gluten, and about a third of the flour together. Add vegetable oil and water; blend with electric mixer on low speed for about 5 minutes. Slowly mix in more flour with wooden spoon until too stiff to stir.
2. Knead dough 8 to 10 minutes until smooth and elastic. Place in lightly greased bowl; turn to coat top; cover with plastic wrap. Let rise until double in bulk, about 45 minutes. (High-altitude will rise faster-- do NOT let overrise!)
3. Form into loaf for 9x5-inch pan. Grease pan. Push dough into pan; pull out and turn over (greasing top). Press back into pan. Cover with clean towel or greased plastic wrap. Let rise until double in bulk, about 45 minutes. (High-altitude will rise faster-- do NOT let overrise!)
4. Bake at 350 degrees for about 30 to 35 minutes, or until loaf is hollow sounding when tapped on bottom, or bottom of a metal pan sizzles when touched lightly with a damp finger.