Yield: 3 medium loaves (or 2 large) or 3 dozen rolls
2 ½ cups warm water
1 Tbs molasses
4 Tbs honey
¼ cup olive oil
5 cups whole wheat flour
1/2 cup wheat gluten
¼ cup dry milk
1 Tbs salt
1 Tbs instant yeast ***
1 ½ – 2 cups additional whole wheat flour
Mix wet ingredients. Add dry ingredients. Mix in enough additional flour to make a moderately stiff dough. Knead 5-6 minutes.
Divide dough into 3 greased medium-sized loaf pans (or 2 large). Brush with additional oil, cover and let rise until doubled in size.
Bake at 350° F for 35-40 minutes. Remove from pans; cool.
TO MAKE ROLLS: Shape into desired shapes. Place on greased pans; brush with oil, cover and let rise until doubled in size. For a shiny roll: brush with slightly beaten egg white just before baking. Bake at 375° F for 15 minutes.
***Note: If using instant yeast, the dough only needs to rise once (in the pans). If using regular yeast, allow dough to rise before putting in pans, then rise again in pans before baking.