Homemade Wheat Bread

I got this recipe from a friend a few years ago.  It has proven to be my favorite wheat bread recipe.  It is fast.  It takes me about 1 1/2 hours from start (grinding the wheat) to finish (taking the loaves out of the oven).  Can't beat that!   It is also fairly light considering that it is an all wheat bread.  We love to make sandwiches with it and it is delicious toasted but my favorite way to eat it is warm, fresh from the oven with butter and homemade strawberry jam.  Yum!

Homemade Wheat Bread
Yield: 4 loaves

4 c. water
1 c. water plus 3/4 c. honey (heat until honey melts, about 1 minute in microwave)
1/4 c. canola oil
2 1/2 T. instant yeast (SAF instant rise yeast)
12-13 c. flour (1/2 hard white wheat berries and 1/2 red wheat berries)
2 T. salt
1/2 c. dough enhancer (optional)
1 T. liquid lecithin (optional)   I haven't used this but the dough enhancer is really great!

Add all ingredients before you start mixing.  Gluten takes about 8 minutes to develop so once all ingredients are mixed and dough is pulling from sides, start timer!

Spray table with Pam, DO NOT add more flour, only oils.  Make a rectangle from mixed dough and pinch and twist into four loaves.  Preheat oven to 150 degrees and then turn oven off.

Put dough in well-greased pan and let rise in the warm oven for 20 min.  Once raised, increase oven temperature to 350 degrees, leaving loaves in the oven, and bake for 27 min. or until golden brown.  After removing from oven, take out of pan and cool on racks.

Helpful tips:
--One cup whole kernel wheat yields about 1 1/2 c. wheat flour.
--If using instant rise yeast, it is not necessary to let the dough rise twice.
--If you are certain that your yeast is fresh, it is not necessary to "proof" the yeast in warm water and sugar before adding to your other ingredients.  Add the yeast in its dry form when the dough is still gooey before adding the last of the flour.
--Lecithin and vitamin C help the texture and quality of your bread as well as added nutrition.  Lecithin adds nutrients, makes a softer crust and is a natural preservative.