100% Whole White Wheat

73.5 grams Honey
195 grams Water, tap
3 tsp Fleischmann's Yeast (instant dry yeast) (by NURSIEBOOP)
4 cup King Arthur 100% whole grain white whole wheat flour (by BESTILL13)
0.5 cup Dairy, Milk - Whole - 1 cup
1.33 tsp Salt
3.5 tbsp Canola Oil
3.5 tbsp Bob's Red Mill Vital Wheat Gluten Flour (by ANIMA81)

Proof yeast in water and honey mixture @100F for 15 min.
Stir together flour, salt, and gluten flour in mixing bowl.
Combine yeast and water/honey mixture with milk & oil.
Slowly add liquid to flour and mix on speed 2 with dough hook until combined.
Let rest 15 min. covered to soften bran and absorb water.
Knead on speed 2 for 7 - 8 min.
Raise in greased bowl, covered for 1 hr. or until doubled.
Form into loaf and place in greased 9x5x4 loaf pan.
Cover and raise for 1 hr or until doubled in bulk 1 in. above lip of pan.
Heat oven to 400F. Bake @400F for 15 min. Reduce heat to 350F and bake for 30 min.
Internal temp should be ~200F. Cover and cool completely before slicing.

Serving Size: Makes 16 slices + 2 heels

Number of Servings: 18

Recipe submitted by SparkPeople user CCCISU.