Moist, Light, & Fluffy Whole Wheat Bread - cooking recipe

Ingredients

8 -9 cups whole wheat flour (divided)
1 1/2 tablespoons saf instant yeast
1 1/2 tablespoons dough enhancer
3 tablespoons vital wheat gluten
1 tablespoon salt
3 cups warm water (114* - 116*)
1/2 cup vegetable oil (I use light-tasting olive oil)
1/2 cup honey
1 tablespoon liquid lecithin (found at health food stores)

Preparation

In a medium-sized bowl, put 4 cups of the flour, the yeast, the dough enhancer, the vital wheat gluten, and the salt.
In the mixer bowl (I mix mine in a Bosch mixer), put water, oil, honey, and lecithin.
Add the dry ingredients from the bowl to the liquid in the mixer bowl.
Beat with wire attachment until it forms a smooth batter. (About 3 minutes.)
Place the dough hook on the mixer.
Gradually add more flour and mix until it forms a soft dough. Continue mixing for about 10 minutes to knead the dough.
Remove the dough from the bowl and form it into 3 loaves.
Place in PAM-sprayed bread pans and spray the top of the loaves with PAM and allow to rise for about one hour.
Preheat your oven to 350* and Bake for 20-25 minutes or until golden brown.
** If you don't use all white-wheat flour, cut down on the baking time as it will brown more quickly. **You can use red wheat flour, but it is slightly heavier. I prefer using all white wheat flour or 1/2 white wheat and 1/2 red wheat flour, but any flour will work.