Becca Thomas’s Whole Wheat Bread

8 C whole wheat flour (freshly ground is always best!)
2/3 C vital wheat gluten
2 1/2 Tablespoons yeast
5 C hot water
2 Tablespoons salt
2 1/2 Tablespoons lemon juice
2/3 C vegetable oil
2/3 C honey
3 Cups flour (my recipe specifies white flour, but I always use whole wheat for these three cups)

Add your 8 Cups of Whole wheat flour, vital wheat gluten & yeast. Mix. Pour in the 5 cups of hot water. Mix for 1 minute. Let sit covered for 10 minutes. Add the salt, lemon juice, oil & honey. Mix well. Add your last bit of flour a little at a time until dough starts to pull away from the sides of the bowl (I don't always put in all 3 cups -it just depends). This bread dough is quite sticky. If you prefer a denser loaf then add more flour. Knead for 4-5 minutes in a bosch, 8-10 minutes in a kitchen aid, and 20 minutes by hand. Using oiled hands place dough on an oiled surface. Form into 5 loaves and place in greased bread tins. Stick in a warm oven and let rise about 30min or until dough reaches the tops of the tins. (Don't over rise or your bread will fall). Bake at 350 degrees for 30 minutes. Remove from tins immediately to cool.