Wheat Bread

I wanted a good wheat sandwich bread recipe and found this one online.  I thought it turned out great.  I didn't use the gluten.

Soft 100% Whole Wheat Sandwich Bread

• 6 to 6-1/2 c. whole wheat flour
• 2-1/2 c. warm water (between 105-110 degrees)
• 1-1/2 TB instant yeast
• 1/3 c. honey
• 1/3 c. oil
• 2-1/2 tsp. salt
• 1-1/2 TB. vitals wheat gluten- OPTIONAL (I don’t use this anymore)

1. Combine water, yeast and 2 cups of the flour in a mixing bowl. Set aside to sponge for 15 minutes.
2. Add honey, oil, salt, (gluten if using), and 4 cups of flour. Mix until dough starts to clean sides of bowl. Change to dough hook (or turn out to knead by hand), and knead 6 to 7 minutes (10 by hand). Add only tablespoons of flour if dough sticks to sides, being careful not to add too much.
3. Form into two loaves and place in greased 9×5″ pans. Allow to rise in a warm place for about 60 minutes (1-2 inches above pans). Preheat oven to 350 ten minutes before rising time is done.
4. Bake for 30 minutes, rotating halfway through if needed.
5. Immediately remove from pans to cool on a rack.

Makes 2 loaves

Original page: http://www.anoregoncottage.com/whole-wheat-sandwich-bread-101/

This is a yeast conversion website: http://www.traditionaloven.com/conversions_of_measures/yeast_converter.html

Basically, I have active dry yeast and this recipe calls for instant. The website says 1 part instant is equal to 1.5 active dry.