homemade whole wheat bread

after my sweet husband gave me a wheat grinder a few months ago, i decided i would make our bread instead of buying it at the store. i believe homemade whole wheat bread from freshly ground wheat is much better for you than the stuff you get on the bread aisle. plus, check out the ingredient list for the bread you buy and don't be surprised when you see high fructose corn syrup listed. that stuff is in everything!

this is the best bread recipe i've found. it's delish, soft, and my hubby says it makes the best PB&J sandwiches. usually i will make two loaves, slice one to keep in our pantry, and freeze the other loaf, unsliced, in a bread bag*. just thaw the frozen loaf on the counter for a few hours, cut into slices, and store in the pantry. my small family only goes through maybe a loaf a week so making bread every two weeks isn't a big deal.
i made a few changes in the directions so the recipe will work in my oven, but you can find the original recipe and a how-to video on the everyday food storage website. plus, she has a good idea on making bread packets to keep in the fridge or freezer so bread making day is much easier.

EZ Wheat Bread - makes 2 loaves
adapted from everydayfoodstorage.net

2 1/2 cup warm water
2 Tbsp active dry yeast
1/2 cup honey or 2/3 cup brown sugar
5 1/2 cups whole wheat flour (i use half hard red and half hard white wheat)
1/2 cup vital wheat gluten*
2 tsp salt
4 Tbsp nonfat non instant dry milk (or 2/3 cup of the instant)
2 Tbsp butter/margarine/oil
2 Tbsp vinegar (instead i use 4 tsp dough enhancer*)
1/2 cup potato flakes (NOT potato pearls)

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaves or rolls. To shape loaves, divide dough in half. Use a rolling pin to roll out the dough into a rectangle about 1/4-1/2" thick. then start at a short end and tightly roll the dough up. pinch the ends together and tuck them under so it will fit the greased bread pan. Repeat with the other portion of dough. Let rise again until double and bake 350 degrees for 20 minutes, rotating the pans half way, until golden brown and sounds hollow when lightly tapped. It won't be easy because the bread smells heavenly, but let loaves cool completely before cutting or they will turn gummy.

If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)

*i bought my vital wheat gluten, dough enhancer, and bread bags at kitchen kneads in west jordan, ut. if anyone knows where to get any of that stuff cheaper, let me know.