Honey-Whole Wheat Bread

Makes 3 loaves or 6 mini loaves.
Adapted from Jamie Cooks it Up

5-7 cups Hard White Wheat, ground
3 cups Hot Water
1/3 cup Honey or Sugar- I prefer Honey
1/3 cup Canola Oil
1 Tbs. Dough Enhancer
2 1/2 Tbs. Vital Wheat Gluten
1 Tbs. Salt
1 1/2 Tbs. heaping Yeast
1 Tbs. Butter

1.Grind up your wheat and preheat your oven to 170 degrees.
2. Pour 3 cups of hot water into your heavy mixer. You want your water to be hot, but not so hot that you can't stand to touch it.
3. Add dough enhancer, vital wheat gluten, honey, oil, salt, and 2 cups of flour. Mix for 30 seconds then add your yeast while it's mixing.
4. Continue adding 1 cup of flour at a time until the dough is coming off the sides of your mixer. About 5-7 cups. It really depends on your elevation and time of year. I usually add 6 cups. Then mix on high for 8 minutes. If you are using a kitchen aid, you should not go past 2 on your mixer, otherwise it will overheat your motor and that would be really sad.
5. Spray your bread pans and separate the dough equally. Smack each dough ball to get the bubbles out and then shape it.
6. Place your dough in the oven at 170 degrees and proof your bread for about 15-25 minutes, just enough so the dough is about 1" above your pans. Then turn up your oven to 350 degrees while your bread is still in and cook for 25-35 minutes or until golden brown on top and bottom. Let rest for 5 minutes and spread softened butter over top decrease the hardness of the crust. I usually don't add the butter and my bread is fine. Enjoy!! You can freeze the bread for up to 3 weeks in your freezer.