Mom's Whole Wheat Bread

6 cups of water AS HOT AS IT COMES FROM THE
TAP
2/3 cup vegetable oil
2/3 cup brown sugar
2 Tablespoons salt
2 Heaping Tablespoons Dough Enhancer
2 heaping Tablespoons Lecithin
2 heaping Tablespoons gluten flour
2 heaping Tablespoons soy milk powder
2 Tablespoons Instant Yeast (I use SAF instant yeast) (If you use a different brand of INSTANT
Yeast, you will need to use 3 tablespoons.)
12-16 cups of whole wheat flour

Put hot water in mixer. Add oil, brown sugar, salt and 8 cups of the flour. Mix. Add dough enhancer, lecithin, gluten flour, milk powder and yeast. Mix. Slowly add the rest of the flour until the bread dough pulls away from the bowl (usually about 14 cups of flour). Knead for approximately 8 minutes.

Form into four loaves. Place into greased pans. Cover with plastic wrapped sprayed with Pam to keep from sticking. Place in warm oven (140 degreess) to rise about 30 minutes or until double in size. Without moving bread, turn oven to 350 for 30 minutes. When take bread out of oven, turn it out of pan onto a cooling rack and brush top with butter, if desired.

ENJOY!!!

Feel free to call me with any questions!

P.S. Since this is Jessica posting, I'll add a few notes. I don't use the lecithin and just do a few tablespoons milk rather than the milk powder, and it is still great! I also usually have to use a little less water, which Shelley said she had to do as well. Also, Danny's tummy doesn't handle full whole wheat well since living in Bolivia, so I have opted for doing 1/2 whole wheat and 1/2 bread flour or all-purpose flour (since he loves the taste but his body just can't handle it) and it is delicious as well! When I do so, I make it the exact same way just alternating the flour types, and then I let it rise twice rather than once (one time in a greased bowl and then again in the pans).