Whole Wheat Bread

I don't often make whole wheat bread, but when I do, this is the only recipe I'll use. I got it from my friend, Catharina, and it's a keeper!

(Makes 3 loaves)

4 ½ c. warm water
½ c. oil
½ c. honey (can substitute brown or white sugar)
6 c. freshly milled whole wheat flour
1 ½ Tbsp. Vital wheat gluten
1 ½ Tbsp. dough enhancer
1 ½ - 2 Tbsp. instant yeast
Additional 3-6 c. freshly milled whole wheat flour
1 ½ Tbsp. salt
1 ½ Tbsp. liquid lecithin, optional
        In mixer bowl, combine water, oil, honey and lecithin (optional). Next add 6 cups flour. On top of the flour, add gluten, dough enhancer and yeast. Mix until smooth. Add the additional flour and salt. Add it slowly so as to not over flour, stopping periodically to test it (until your floured finger does not stick to the dough.) Turn mixer to speed two (medium) and mix for 5 minutes. The dough that was stuck to the sides and floor of the bowl will completely clean off. Form dough into loaf pans. When they are fully risen, you should be able to put a small dent in the side of one of the loaves with your finger and the dent will not come right back out, but very slowly. Place loaves in a cool oven. Then turn the oven to 350° and bake for 30-35 minutes.