Honey Whole Wheat Bread

Bart made this bread today, and it was delicious! He made 4 loaves of bread, but he saved the dough for the 5th loaf for scones to have with dinner. He used fresh ground white wheat. He did add the dough enhancer and the vital wheat gluten. The bread had a fabulous texture and flavor! This recipe is from "The Sister's Cafe" (with some minor adaptations--he added rising time after the dough is mixed).

3 1/2 cups hot tap water (helps offset the cool can of milk)
1 (12oz) can evaporated milk
3 Tbs instant yeast (like SAF)
2/3 cup oil
1 cup honey (use the same measuring glass as the oil and the honey will slide right out)
1 cup white flour
3 Tbs vital wheat gluten
2 Tbs dough enhancer
12 cups whole wheat flour (I used white wheat)
1 1/2 TBs salt

Grind your wheat (in your electric wheat grinder) while getting everything else ready. Then, using a Bosch or other heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt. Add a little extra white flour as needed if dough is too sticky. Knead in mixer for 5 to 8 minutes. Place dough in greased bowl and allow to rise until volume has doubled. Press down dough. Divide into 5 loaves. Form each loaf into a log shape and place in a greased medium-sized bread pan. Press down the sides of each dough piece to fill the bottom of the pan, leaving the top round and smooth. Let rise in a warm spot until almost desired bread size. (about 1 hour). Bake in preheated 350 oven for 25-30 minutes. Remove from pans and let loaves cool on wire racks.