I found this from Food Storage Made Easy newsletter. I love their website! They found it from the Deals to Meal's blog. I decided to try out the recipe and it's the best homemade bread I've ever had! Here's the recipe:
Emilie's Whole Wheat Bread
Makes 4 8/4 inch loaves.
7 c. whole wheat flour (grind your own if you have a wheat grinder)
2/3 c. vital wheat gluten
2 1/2 T. instant yeast
5 c. hot water (120-130 F)
2 T. salt
2/3 c. oil
2/3 c. honey or 1 c. sugar (I like honey the best!)
2 1/2 T. bottled lemon juice
5 c. whole wheat flour
together the first three ingredients in your mixer with a dough hook. (I don't have an electric mixer so I just used a regular wooden spoon and a bowl for the entire process and it turned out just fine) Add water all at once and mix for 1 minute; cover and let rest for 10
minutes (this is called sponging). Add salt, oil, honey or sugar, and
lemon juice and beat for 1 minute. Add last flour, 1 cup at a time,
beating between each cup. Beat for about 6-10 minutes until dough pulls
away from the sides of the bowl. This makes very soft dough.
oven for 1 minute to lukewarm and turn off. Turn dough onto oiled
counter top (I usually skip this step because I don't really see the point); divide, shape into loaves place in oiled bread pans. I also sprinkle cornmeal into the pans because just oiling alone wasn't enough to keep the bread from sticking. Let
rise in warm oven for 10-15 minutes until dough reaches top of pan. Do
not remove bread from oven; turn oven to 350 F and bake for 30 minutes.
Remove from pans and cool on racks. This recipe can be halved to make 2
Our bread pans are slightly larger so we make 3 large loaves. This bread comes out so moist and it stays moist! It's definitely worth a try!