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 (Using a mixer with dough hook). This moist, delicious wheat bread makes 4 loaves, and it freezes well.
6 cups warm water (can substitute 2 cups of potato water, and 4 of regular warm water)
6 cups in total of whole-wheat flour
8 cups in total of white flour (King Arthur preferred)
2 tablespoons of salt
2 tablespoons of vital wheat gluten
2/3 cup honey
2/3 cup olive oil (+ 1 tsp. Oil to grease counter)
2 tablespoons of dried yeast
Warm the mixing bowl with hot water. Discard water once bowl is warmed.
Put 6 cups of warm water into the warmed bowl.
Measure and add to the water 3 cups of whole-wheat flour, and 2 cups of white flour, plus the salt, vital wheat gluten, honey and 2/3 cup of oil. Mix together on lowest mixer speed using dough hook.
Then add:
5-6 more cups of flour (3 of white, 3 of whole-wheat) and the yeast. Mix on speed 2 for 3 minutes.
Then add:
3 or more cups of white flour till the dough mixture comes clean from the sides of the bowl. Mix on Speed 2 for a further 10 minutes, (making sure the dough doesn't wrap around the machinery).
Smear a teaspoonful of oil on kitchen counter to give you a non-stick area on which to shape the dough. Dump the dough out onto the greased counter, and divide and shape it into 4 loaves. Place in 4 small, greased loaf pans, (or use 2 x large greased terracotta dishes). Cover pans with a cloth and allow to rise in a warm, draught-free place for 30-40 minutes or until doubled in size.
Bake in the Beehive oven at 350 degrees, with the door on to maintain heat, for about 30-40 minutes until done. Remove and cool on wire rack. Freezes well.
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