5 cups Hot water
1/2 c oil
4 c. white wheat
9-11c. red whole wheat
1 c honey
1/3 cup gluten
2 T salt
1/3 cup dry milk
3 Tbsp of Yeast
You will need 4 cups of white whole wheat flour and 9-11 cups of red whole wheat flour. (If you want to use all white and no red it will be lighter.)
In a large mixer turned on low, mix water, honey, oil, salt, gluten, and milk. Mix 4 cups of white whole wheat flour, Add yeast. Add red whole wheat until dough pulls completely away from the side of the bowl. (Total cups of flour should be 13-15 cups) Turn mixer to high and knead in mixer or about 4-5 minutes . (If you don't have a mixer you can hand knead the dough until the dough has a shiny appearance and slightly tacky feel.) Turn on o ven to 170 F. Then turn dough on to lightly floured couter-top. Hand knead breifly into a ball then let dough rest on counter while dishes are cleaned about 10 minutes. Cut dough into either 4 or 5 portions depending on size of bread pans.(4 portions for 6x9 pans) Shape into loaves by folding and rolling the dough until the dough roll extends the full length of the pan (9 inches) Put bread into greased pans.
Place pans in oven and turn off oven. Let rise for 30 mintues. Turn on oven to 350F after the 30 minutes and bake for 22-26 minutes.