Ingredients:
The Sponge
4 1/2 teaspoons active dry yeast
3/4 cup warm water
1 cup whole wheat flour
The Dough
1 1/2 cups warm water
4 1/2 cups whole wheat flour
1/2 cup gluten flour
1/2 cup flaxseed meal (or 2 1/2 tablespoons vegetable oil)
1/3 cup honey
1 tablespoon salt
Directions:
First the Sponge
In your mixing bowl place the 3/4 cup of warm water and sprinkle the 4 1/2 teaspoons of active dry yeast (two packets) onto it. Then add the 1 cup of whole wheat flour. Stir them together vigorously. Then cover the bowl with plastic and let it sit for 45 minutes to an hour.
You will notice, when you peer into the bowl, that a lot of bubbling and expanding has taken place. It will reach a peak of expansion and then settle back down a little. That's when it's time to move onto the next step.
When your sponge is ready, uncover the bowl and add the 1 1/2 cups of warm water and 2 cups of whole wheat flour (not all 4 1/2 cups of it). Stir this in very well.
Next, the dough
Add the 1/2 cup vital wheat gluten, 2 1/2 tablespoons vegetable oil, 1/3 cup honey and 1 tablespoon salt. Mix these in well. Now start adding the remaining flour about 1/2 cup at a time.
On to kneading
By the time you have 4 cups total of flour, you will have a stiff dough. Now you should put in your dough hook, or put your bread on a board to knead. Use additional small amounts (like 1 tablespoon) as they are needed to keep the dough from sticking. Test the dough for stickiness in the mixer. Looking at it won't tell you enough.
Keep working the dough as long as possible, 10 minutes in the mixer. If you are kneading by hand, you're looking at 20-30 minutes. Take a break about 10-15 minutes into it and let the dough rest for 10 minutes. You will find it relaxed and easier to work then.
When you think you've had enough, draw the dough into a ball by cupping your fingers around the ball of dough and drawing the surface toward the back. Ideally it will be smooth all the way around. If some cracks appear around the edges and you want it perfect, knead until the cracks go away. Take breaks if you need to. Or just move to the next step. It will still taste good. (10 minutes in my Kitchenaid has always been fine for me, cracks or no.)
The First Rise
Place this dough into a large greased bowl (preferably not metal) and cover with plastic. Leave the dough to rise in a warm place for 1 to 1 1/2 hours until it doubles in size.
When you think enough time has passed, pull the plastic back and make a big poke in the dough with a finger. Watch the hole. Did it fill up again right away? Did it fill up slowly? Or did it just sit there, a big hole, doing nothing? If the answer is either of the first two, it's not ready yet. Pull the plastic back over and go do something else for a while. Check it again later. If it's the last answer you're ready to shape the loaves.
Shaping the loaves
Dump dough out of the bowl, gently press the air out, and divide in half. Flatten dough into a longish rectangle. Starting at the short end, roll the dough up like a towel, pulling the dough toward you as you roll (to create tension and not allow any air spaces in). Pinch the end to the bottom of the loaf, and tuck sides into or under the loaf.
The second rise
Place the loaves into greased 9 X 5 pans. Cover them with plastic and let rise till the dough is at least an inch above the top of the pans (I usually give it 45 minutes).
Turn your oven on to 350 degrees. Then put them in the oven and bake for about 40 minutes.
If you're unsure the bread is done, pull the loaf out of the pan and tap the bottom with a wooden handle. It should have a hollow sound. If it does not, you can put it back for 5 minutes and check again.
For best results, cool completely before slicing.
Source: www.thenewhomemaker.com
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