Makes 1 loaf sandwich bread
In kitchenaid bowl mix together:
2 tablespoons + 2 teaspoons raw honey
1 1/2 cup hot water (hot to touch but not scalding)
3/4 tablespoon Red Star Yeast
Let bubble in bowl for 10 minutes until foamy
Add:
2 tablespoons + 2 teaspoons canola or coconut oil
2 1/2 - 3 cups whole wheat flour (can do mix of whole wheat and white, I usually do a 60:40 of whole wheat to white)
1 1/4 teaspoons salt
3/4 tablespoon vital wheat gluten flour (found in baking isle near specialty flours)
Turn kitchenaid on level 4-6 and knead for 5 minutes. Will look like wet muffin mix.
Add:
1 - 1 1/2 cups bread flour (enough to clean the sides of bowl)
Knead for 3 more minutes. While kneading, set oven to warm.
Pat the top of dough with a little oil, cover and let raise for 30 minutes. I turn the oven off and put the bowl in the oven.
Take out of bowl and put in loaf pan. Let raise until 1 1/2 - 2 inches above the lid of pan (about 20-30 more minutes.) Once risen, take out of oven, preheat oven to 330, and then bake for 40 minutes. Check at 30 minute mark. It usually only takes 30-32 minutes here in Houston but could be longer at higher altitude. Turn out of loaf pan, let cool completely before covering. I store it in a ziplock or bread bag on the countertop.
