Follow the times exactly--I have tried to shorten mixing or rise times--or let rise longer and it doesn’t work.
4 C Warm Water
2 T Yeast (we use SAF)
3/4 C Honey
Let sit 10 minutes
Then add
8 cups Whole Wheat Flour (our favorite is Hard White Wheat) as it is mixing I add 2-3 more cups of flour for a total of 10-11 cups.
1/2 cup Olive Oil
1 T salt
4 T Vital Wheat Gluten
Mix in a heavy duty mixer for 10 minutes.
Put in large oiled bowl (we use a tupperware thatsabowl and coat sides with Olive oil) Place lid on top--don't seal. Let raise for 40 minutes.
Take out divide into 3-4 loaves (we make 4) roll (with rolling pin) on oiled surface into rectangle. If you are adding stuff in-- place on top of rectangle (we commonly do cinnamon and sugar, cinnamon chips, wheat germ, raisins). Roll (with hands) into a loaf shape. Place in greased bread pans. Cut 3 slits on top (not too deep), let raise 40 mins. Put in 400 degree oven for 5 minutes, turn heat down to 325 and cook for 40 more minutes.
Good Luck--my husband had to walk me through a couple times--but it has turned out perfect every time since and it is by far our favorite. It is soft and not crumbly. I haven't bought bread since using this recipe. It slices thin enough for the kid's lunches. Most of the time I make 2 normal loaves, 2 cinnamon sugar loaves. We use the cinnamon sugar bread as breakfast bread--if it lasts until the next morning. It usually takes a good 3 hours from start to finish.
