- 2 (.25 ounce) packages active dry yeast
- 1/3 cup honey
- 5 cups flour (I use 4 white and 1 whole wheat)
- 1/3 cup honey
- 1 tablespoon salt (I forgot this today and it turned out fine.)
- 3 1/2-4 cups whole wheat flour
- 6 T vital wheat gluten
- 2 tablespoons butter, melted
- In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
- Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in vital wheat gluten and additional 2 to 4 cups of whole wheat flour and knead in bosch. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
- Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
- Bake at 335 degrees F for 25 to 30 minutes (until internal temp reaches 180); do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely
