Whole Wheat Bread

I am so excited to announce that the doors to La Buona Cucina Cooking School have opened! Teeheehee......actually I just gave a bread baking class in my kitchen, something I love to do, only this time I got paid for it! This recipe was a labor of love that took me several weeks and several pounds of King Arthur Whole Wheat Flour to perfect. My friend  wanted a recipe for a 100% Whole Wheat Bread made without the use of a machine or any hard to find ingredients. I am very proud of this recipe as it is very light for a 100% W.W. bread and I achieved this through the use of a few tricks: Vital wheat Gluten, Honey and a little longer rise time. The Vital wheat gluten, which is easy to find and inexpensive, not only helps the bread rise higher but the added Vitamin C prolongs the shelf life of the bread.We like this bread so much that it has become our everyday sandwich bread. Buon Apetito!

Ingredients
4 - 4 1/4  cups whole wheat flour OR for a fluffier bread use half whole wheat flour and half All Purpose flour  (start with 4 cups and only add in 1/4 cup if a ball doesn't form after a minute) 
1 3/4 teaspoons salt
2 1/2 teaspoons yeast
1 1/2 tablespoons  Vital Wheat Gluten 
1 tablespoon honey or sugar
1 1/2 cups warm milk or warm water
3 tablespoons softened butter
Directions
These directions are for mixing and kneading by hand but you can easily use a  Kitchen Aid or Cuisinart.
Put all the dry ingredients  in to the kitchen aid or a bowl and whisk. 

Mix the wet ingredients together and add in along with the butter.

Knead for 10 minutes in the kitchen aid ~OR~  Mix with a wooden spoon until it becomes difficult and then start using your hands to mix.
If doing by hand: Gather it into a ball and knead on a lightly floured counter until smooth and stretchy like gum, about 15 minutes. Don't worry about how to knead just mush and turn over and fold. You can also pick it up and throw it down, pound it with a rolling pin, just keep it moving!
Now place it in a large oiled bowl (non-metal) and cover with plastic. Keep in a warm place for at least 2 1/2 hours or more. If it rises to the top and you are not ready for it just pop it down and let it rise again. This extra rise will make it even lighter and fluffier!
Preheat the oven to 350. Butter or spray the pan well. Take the dough and form it into a loaf by folding and tucking it under until it forms an oblong loaf. Place it in the pan and push it down, seam side down, to fit. Cover with some loose plastic wrap that has been oiled and allow it rise on top of the preheating oven until it the highest point is 1 inch above the pan.
Bake for 35 minutes, it will sound lightly hollow when pounded.
Take out of pan and cool on rack.