Whole Wheat Bread

	4 cups warm water	2 Tbsp. SAF yeast
	1 Tbsp. salt	7 cups white wheat kernels, ground
	1/3 cup oil	(makes about 10 cups flour*)
	1/3 cup honey	* can be frozen for 3 to 4
	2 Tbsp. dough enhancer (opt)	months in airtight container
	Grind wheat into flour (med. setting) add water and several cups of flour in mixing bowl with dough hook in place, add salt, oil, honey, dough enhancer and yeast, then mix briefly (if your wheat is old add 3 - 4 Tbsp. of gluten). While mixing on low speed add more flour until dough pulls away from side of bowl (it's better to add too little flour than too much, it needs to be sticky). On speed one knead bread with dough hook for 10-12 minutes, while it's kneading preheat oven to 150 degrees and grease 4 loaf pans. When dough is finished, shape into 4 loaves SECRET - When you roll out the dough to shape it put water on the counter instead of flour, this will make the dough lighter. Turn the oven off put loaves in warm oven for 25 minutes or until double in size. Turn on oven to 350 degrees and bake for 30 minutes or until golden brown. Makes 4 (4 x 8" loaves) For CINNAMON ROLLS, roll it out flat and sprinkle cinnamon and brown sugar, then roll it up and cut into slices. Bake for only 15 minutes. by: Lanae H