Honey Whole Wheat Bread

This recipe yields 3 large loaves, or 4 (8x4) smaller snack loaves.

1.5 TBS dry yeast
3 cups very warm water
3/4 c. Honey or Agave
(stir together in a small bowl and let proof for about 10 minutes)

In stand mixer, add:
1/3 c. melted butter or coconut oil
1 egg
1 TBS. fine sea salt
scant 2 tsp. dough enhancer
1/4 c. vital wheat gluten (optional, but will add to softness of bread)

Add proofed yeast liquid.

Start stand mixer and add:
8.5 - 9.5 c. whole wheat flour (or do half wheat/half white flour) one cup at a time
Place mixer on knead function (I use Blendtech mixer) for about 10 minutes or until dough is stretchy and just barely pulling away from sides and bottom of bowl.  The dough should be soft and stretchy and not sticking to sides.  Set aside in a warm place and cover with clean dish towel for 1.5 hours (or until doubled in size).  Punch down the dough and divide into even portions for greased loaf pans.  Let rise in a warm place until doubled in size again.  Preheat oven to 375.

Bake loaves at 375 for 27-28 minutes for smaller loaves, or 30-32 min for larger loaves.

Remove from oven and brush with butter.  Let cool (if you have the self control) and slice.  Enjoy!