Honey Whole Wheat Bread for Kitchen Aid

This is a double batch of Honey Whole Wheat bread, yielding two 2 pound loaves, written for using a Kitchen Aid.

• Ready In: 2 hrs 45 mins
• Serves: 39
• Yields: 2 loaves

Ingredients

• 3  cups warm water
• 3  tablespoons skim milk
• 4 1⁄2 teaspoons salt
• 3⁄4 cup  plus 1 tablespoon honey
• 4 1⁄2 tablespoons butter
• 4 1⁄2 cups white flour
• 4 1⁄2 cups whole wheat flour
• 4 1⁄2 tablespoons vital wheat gluten
• 6 1⁄2 teaspoons fast rising yeast (or three packets yeast)

Directions

1. Dissolve 1 T honey in the warm water in a small bowl. Add yeast and let mixture stand 10 minutes.
2. Place 6 cups flour, salt, and wheat gluten in mixer bowl. Mix on speed 2 for 15 seconds. Continue on speed 2 and gradually add yeast mixture, butter, honey and milk.
3. Mix 1 1/2 minutes longer, scraping bowl if necessary.
4. Continue on speed 2, add remaining flour 1/2 cup at a time, and mix about 2 minutes more, or until dough cleans side of bowl.
5. Knead on speed 2 about 2 minutes longer after dough cleans side of bowl.
6. Transfer to an oiled bowl, and let rise in a warm, draft free environment for 1 hour or until doubled in size.
7. Punch down dough and divide in half. Shape dough and divide into two oiled bread pans.
8. Cover, and let rise in a warm, draft free environment for 1 hour or until doubled in size.
9. Bake at 400 degrees for 15 minutes, then reduce oven to 350 degrees and bake 20-30 minutes longer.
10. Remove from oven and let cool completely on wire wracks.