Small Batch (3 Loaves)

• 3 cups warm water
• 1/3 cup vegetable oil
• 1/3 cup honey
• 1 tbsp salt
• 7-9 cups whole wheat flour, milled medium
• 1 1/2 tbsp instant yeast
• 1 tbsp vital wheat gluten (optional)
• 1 tbsp dough enhancer (optional)

Large Batch (6 Loaves)

• 6 cups warm water
• 2/3 cup vegetable oil
• 2/3 cup honey
• 2 tbsp salt
• 14-18 cups whole wheat flour, milled medium
• 3 tbsp instant yeast
• 2 tbsp vital wheat gluten (optional)
• 2 tbsp dough enhancer (optional)

Extra Large Batch (14 - 1 LB Loaves)

• 9 cups warm water
• 1 cup vegetable oil
• 1 cup honey
• 3 tbsp salt
• 22-27 cups whole wheat flour, milled medium
• 4 1/2 tbsp instant yeast
• 3 tbsp vital wheat gluten (optional)
• 3 tbsp dough enhancer (optional)

1. In a Bosch or NutriMill mixer fitted with the dough hook, add the warm water, vegetable oil, honey, salt, about half of the whole wheat flour, and the instant yeast into the mixing bowl. Use the pulse switch to incorporate.
2. (Optional) For enhanced flavor and texture, allow the batter to sit for 15-30 minutes until it becomes bubbly.
3. Slowly increase to medium speed and continue adding the remaining whole wheat flour, a little at a time, until the dough pulls away from the sides of the bowl. You may need all of the flour.
4. Continue kneading on medium speed for 6-8 minutes until the dough is smooth and elastic.
5. Lightly oil your hands and the counter. Divide the dough into equal portions and shape into loaves. Place the loaves in greased loaf pans and let them rise until doubled in size.
6. Preheat the oven to 350ºF (180ºC). Bake the loaves for 30-40 minutes or until the internal temperature reaches 190ºF (88ºC).
7. Remove the loaves from the oven and let them cool before slicing and serving. Enjoy your homemade whole wheat bread!