Whole Wheat Bread by Suzanne B.

4 C warm water (85-100 degrees)
1 T salt
1/3 C oil
1 C honey
1 1/2 T dough enhancer
2 T yeast (active dry)
1/2 C wheat gluten
7 C whole wheat kernels (approx. 9 C ground)
*I prefer white wheat.  You can mix red & white together

Place water, salt, oil, honey, dough enhancer, wheat gluten and yeast in electric mixing bowl with dough hook (i.e. Bosch mixer).  Mix until blended.  Add 9 C of freshly ground flour.  Mix.  Add just enough extra flour so that the dough does not stick to the edges.  Allow mixer to knead the dough for 12 minutes on low speed.  Remove kneaded dough from mixer and place on buttered surface.  Separate into 4 equal parts.  HSape dough and place in greased bread pans and ocver with lint free cloth.  Let rise for at least 1 hour until doubled.  Bake for 25-30 minutes @ 325 degrees.  Remove immediately from bread pans and cool on cooling rack.

Dough enhancer - keeps bread from crumbling
Gluten flour - gives bread a chewy texture