2 Cups Warm Water
1/2 Cup Milk (warmed in microwave to room temperature)
2 Tbsp. Yeast
2/3 Cup Brown Sugar
2 1/2 tsp. Salt
2 Tbsp. Oil
2 Tbsp. Vinegar
1/2 Cup Gluten Powder (buy at most grocery stores in the
baking aisle)
1/2 Cup Dried Potato Flakes
7-7 1/2 Cups Whole Wheat Flour
In a large bowl, combine the water, milk, yeast, brown
sugar, oil, vinegar, gluten powder, potato flakes and 4 cups whole wheat flour
and stir until well mixed. Add 3 more cups flour and stir until stiff dough
forms. On a lightly floured surface, knead the dough 5 minutes or until it is
smooth and elastic, adding small amounts of flour as needed to keep the dough
from sticking. Grease a large bowl with cooking spray. Add the dough, turn it
over so the top gets greased, and let rise in a warm place until doubled, about
1 hour. Punch down the dough and let rise a second time until doubled, about 45
minutes. Generously grease 2 loaf pans with cooking spray. Punch down the dough
again and divide in half. Shape into loaves and place in the prepared pans. Let
rise until barely doubled, 20-25 minutes. Heat oven to 350 degrees. Bake 30-35
minutes or until the loaves sound hollow when tapped. Remove the bread from the
pan and let cool on a wire rack.
