Whole Wheat Bread

Prepare loaf pans by spraying with Pam . Attach dough hook to Bosch mixer.

Put yeast in bowl of mixer. Add water and give it a quick whirl. Wait about five minutes until yeast water is bubbly, then add powdered milk, dough enhancer, honey, salt, oil, and 4 cups whole wheat flour. Mix on level 1 of Bosch mixer for two to three minutes to develop the gluten.

Increase speed to level 2 and add 4 more cups of flour.

While dough continues to knead, add 3 more cups of flour, a cup at a time. Dough will begin pulling away from the side of the bowl. Now add more flour, a tablespoon or two at a time, until all of the dough forms a glob around the center of the bowl. The sides of the bowl should be practically clean.

Turn off mixer and test the dough: Remove a golf ball-sized portion of dough and gently stretch it until you begin to see through it. Dough should not stick to your hands. If you can get to that point without tearing a hole in the dough, it is done. If it tears, the dough probably requires more flour. Add a tablespoon at a time, kneading for a minute or so after each addition until bowl is really clean and dough is less sticky.

In the Bosch, the entire process of kneading will take around 8 minutes. It is possible to knead the dough too long.

When you are satisfied the dough is ready, plop it into greased bowl. Then turn dough upside down. This will put a thin layer of grease on top of the dough to keep it from drying out while rising. Cover with plastic wrap.

Turn oven to 200° for 2 minutes. Pour boiling water in a flat pan and place on bottom (or bottom rack) of oven.

Put bowl of dough in oven to rise until doubled in bulk, approximately 1 hour. Dough is ready if indentation remains when you gently poke it with your finger.

Handling dough gently, do the following:

Pour out onto greased surface. (I use a clean kitchen table.) Let rest 5 minutes.

Cut dough in half, if using larger loaf pans; cut into thirds, if using the smaller pans.

Role each piece out with a rolling pin until dough is the width of the pan you are using.

Using your hands, roll dough up jellyroll-style. Pinch dough closed. Fold both ends under. Place in prepared loaf pans. Return to oven

Let rise until doubled in bulk. (Indentation remains when you poke it with your finger.)

When dough is ready, carefully remove pans from oven and place on counter. Preheat oven to 350°.

Bake for 30 to 35 minutes