15 C. Prairie Gold High Protein Whole Wheat Flour
5 C. warm water
2/3 c. honey
2 T. liquid lethican
3 T. yeast
5 c. Seal of Minnesota Flour (use more if needed)
2/3 c. canola oil
1 ½ T. salt
¼ c. wheat gluten
Place all ingredients in order given (except Seal of Minnesota Flour) in Bosch mixer with beaters. Beat approximately 3 minutes or until frothy.
Exchange beaters for bread hook. Add Seal of Minnesota Flour 1 cup at a time. Dough should be smooth and elastic, a wee bit tacky to touch.
Put beaters on high for 6-8 minutes. Take out of bowl. Divide into 5 sections. Roll our each section. Roll lengthwise. Place into warm pans. Prick with fork to let out any air bubbles. Cover and let rise until double. Bake at 300° for approximately 30 minutes.
I like to place my loaves into plastic bags immediately. Then when bag is lightly sweated on the inside, I remove the loaf and let it air dry and cool until only warm to tough. Then bag to keep. This made the crust very soft. For those of you who like a “crusty” crust omit the sweating part.