Ingredients

• 4 cups Whole Wheat Flour
• 1/4 cup Vital Wheat Gluten
• 2-1/4 cups Water
• 1 tsp Sea Salt
• 2-1/4 tsp Active Dry Yeast

Instructions

1. Sprinkle yeast over warm water and let sit until yeast has dissolved, about 5 minutes.
2. Combine whole wheat flour and vital wheat gluten. Add water/yeast mixture and begin to mix until incorporated. Add salt and knead until a smooth dough forms, about 10 minutes.
3. Place dough in a lightly oiled bowl. Cover and let sit in a warm area until doubled in size, about 45 minutes.
4. Punch down dough, cover and let rise again until doubled in size, about 45 minutes.
5. Punch down dough a second time and shape into a loaf. Place in oiled loaf pan or on oiled baking sheet, cover and let rise in a warm area until doubled in size, about 30 – 40 minutes.
   
   
   
   Meanwhile, preheat oven to 350°F.
6. If desired, spray the top of the loaf with a light mist of water before placing in the oven. Bake for 45 – 60 minutes, until internal temperature reaches 205°F and the top crust is golden brown.
   
   
   
   Let cool, then slice.
   
   
   
   Makes 16 servings.