Soft Crust Whole Wheat Bread - cooking recipe

Ingredients

3 -4 cups whole wheat bread flour
1/2 cup vital wheat gluten
1 teaspoon salt
3 tablespoons olive oil
4 tablespoons honey
1 1/2 cups warm water
1 (1/4 ounce) package yeast or 4 teaspoons yeast

Preparation

Measure out the first three ingredients into a bowl, set aside.
Mix in a bowl the water (110-120 degrees), olive oil, honey and yeast.
Slowly mix in the flour (I use my Kitchen Aid mixer). Dough should be not sticking to the sides of the bowl. I usually end up using 3 1/2 cups of flour. I let my mixer knead the dough for 7-8 minutes. If you knead by hand, knead for 10-12 minutes. Wheat bread needs a longer knead time.
Place in oiled bowl in warm place, covered by a towel or plastic wrap,for about an hour or until about double in size.
Punch down, turn out of bowl. I make the dough into a ball and use a serrated knife to cut in half. Shape each half into a rectangular roll and place in loaf pans.
Cover and let rise about 45 minutes. Bake at 375 degrees for 25-30 minutes. Bread is done when it sounds hollow when tapped.