I love the smell of freshly baked bread!

James started a diet and I have been trying to help him (and me) eat a little bit healthier by making whole wheat bread with wheat from our food storage.  We use a mix of hard red, hard white and soft white wheat berries and grind them in the handy dandy electric wheat grinder that is who knows how old, but still works just fine.  Then I make this wonderful bread....

Are you totally drooling yet?  Here's the recipe that I liberally adapted from the back of the Blue Chip Baker Dough Enhancer canister:

Easy Whole Wheat Bread

1 1/2 c.  Warm water
1 Tbsp. Yeast
1/3 cup Honey
6 c. Whole wheat flour (freshly ground if possible)
1 Tbsp. Salt
3 Tbsp. Vital Wheat Gluten
1 Tbsp. Blue Chip Baker Dough Enhancer
1/3 c. Cooking oil (vegetable, canola, etc.)

    Stir the yeast and honey into the warm water and let sit for about 5 mins until the yeast is dissolved and the mixture becomes frothy. 
    Put the flour into your Kitchen Aid mixing bowl (if you don't have a Kitchen Aid, simply erase the word "easy" from the title of this recipe and try and mix it by hand.  I've never tried it by hand so I can't tell you if it will turn out the same or not, but I can tell you it won't be nearly as easy :)! ) 
    Along with the flour add the salt, the wheat gluten, and the dough enhancer.  Give the mixture a few stirs to mix all the dry ingredients together.  The add the oil and honey-yeast mixture to the dry ingredients and mix on the 1st or 2nd setting on your mixer.  Mix until all the ingredients come together and form a ball.  Check the dough for stiffness or sticky-ness.  If it's too stiff add more water a little at a time, if it's too sticky add more flour a little at a time.  You want the dough to be slightly tacky, but not sticking to the sides of the bowl.  (I usually end up adding about 1/4 c. of water, but that's probably because I don't measure my flour very carefully.)  Once you get a nice consistency, knead the dough in your mixer for about 8 minutes. 
    When the dough is nice and smooth and somewhat elastic, take it out of the bowl, shape it into two loaves (or one loaf if you have a mondo loaf pan like mine), place the dough into greased loaf pans, cover loosely with a towel or plastic wrap and let it raise in a warm place for about 45 minutes.  Keep an eye on the dough after 30 minutes or so, because the last bit of raising goes really fast and it might raise too much. 
    While the dough is raising, heat your oven to 350 degrees.  When the dough has risen just slightly over the top of the loaf pans, pop them in the oven and cook for 30-40 minutes.
    Then sit back and enjoy the smell of freshly baked bread wafting through your house! 

I know that the Walmart's and Macey's in Utah are carrying the Vital Wheat gluten and the Dough enhancer that I use, and I also know you can order it online at The Blue Chip Group .