Whole- wheat bread recipe

Are'nt they beautiful!  And they smell like heaven!  So here is another good healthy wheat bread recipe you can try.  I got this recipe from Dana Thornocks recipe book.  If anyone who does not know who she is, she wrote the book "Lean and free 2000 plus"  An excellent book for anyone who wants to be fit and healthy the right way.   I did tweak this recipe a little bit to add more fiber.  I posted the recipe how it originally was and just added notes of my changes on the side.

Nutrition:

1 slice of this bread has 88 calories, and has 1 fat gram, I don't know the fiber content, but it should be at least 3 grams ( And it should be more if you add the flax meal and oat bran meal)

Ingrediants:

10-12 cups whole wheat flour ( I replaced 2 1/2 cups of the flour with 1/2 cup flax meal and 2 cups oat bran meal)

2 tablespoons dry rapid rise yeast ( I used the SAF brand)

1/2 cup wheat gluten

4 cups warm water (120-130 degrees)

1/3 cup oil (I used canola oil)

1/3 cup honey ( A good tip I learned a few years ago is measure your honey in the same measuring cup you used for the oil.  That way the honey slips right out of the cup and does not stick because there is still an oil residue)

1 tablespoon salt

Place 6 cups flour into mixer bowl with kneading arm.  Add dry yeast and gluten; mix well.  Add water and mix for 1 minute.  Cover and let dough sit for 10 minutes.  This makes the bread lighter.  Add oil, honey, and salt.  Turn on mixer and quickly add remaining flour one cup at a time until dough forms a ball and cleans the sides of the bowl . ( I added 2 cups oat bran and 1/2 cup flax meal in place of 2 1/2 cups flour.)  knead 7- 10 minutes in mixer and 12 to 15 minutes if  you are doing by hand.  Dough should be smooth and elastic.

 Preheat oven 150 degrees. Lightly oil hands. Divide dough into 3 or four equal portions.  Shape and place in oiled or cooking sprayed bread pans.  Place into warm oven for 15 - 20 minutes at let rise until about double in size.  Then turn oven to 350 degrees and bake about 20- 25 minutes until golden brown.  Turn out pans onto a cooling rack immediately. (I brushed the tops lightly with butter) When the loaves cool put bread in plastic bags. store  in the freezer if you are not going to eat with in two days.  ( my homemade bread is usually gone in two days so it does not usually make it to the freezer :-)