Moist, Light, & Fluffy Whole Wheat Bread

After trying Kim's (my sister-in-law) moist wheat bread, I HAD to have the recipe! It was delish! You HAVE to follow this recipe to a "T" if you want it to be moist, light, & fluffy... Don't substitute or skip any of the ingredients. I had to order the SAF yeast and Dough Enhancer from www.beprepared.com (which took a few days to get delivered, but it was worth it). The vital wheat gluten is VITAL! This is the best whole wheat bread I've ever eaten - even better than specialty bread store's bread!

• Ready In: 40 mins
• Serves: 48
• Yields: 3 loaves

Ingredients

• 8 -9  cups whole wheat flour (divided)
• 1 1⁄2 tablespoons  saf instant yeast
• 1 1⁄2 tablespoons  dough enhancer
• 3  tablespoons vital wheat gluten
• 1  tablespoon salt
• 3  cups warm water (114* - 116*)
• 1⁄2 cup  vegetable oil (I use light-tasting olive oil)
• 1⁄2 cup honey
• 1  tablespoon  liquid lecithin (found at health food stores)

Directions

1. In a medium-sized bowl, put 4 cups of the flour, the yeast, the dough enhancer, the vital wheat gluten, and the salt.
2. In the mixer bowl (I mix mine in a Bosch mixer), put water, oil, honey, and lecithin.
3. Add the dry ingredients from the bowl to the liquid in the mixer bowl.
4. Beat with wire attachment until it forms a smooth batter. (About 3 minutes.)
5. Place the dough hook on the mixer.
6. Gradually add more flour and mix until it forms a soft dough. Continue mixing for about 10 minutes to knead the dough.
7. Remove the dough from the bowl and form it into 3 loaves.
8. Place in PAM-sprayed bread pans and spray the top of the loaves with PAM and allow to rise for about one hour.
9. Preheat your oven to 350* and Bake for 20-25 minutes or until golden brown.
10. ** If you don't use all white-wheat flour, cut down on the baking time as it will brown more quickly. **You can use red wheat flour, but it is slightly heavier. I prefer using all white wheat flour or 1/2 white wheat and 1/2 red wheat flour, but any flour will work.