My Favorite Whole Wheat Bread

In a stand mixer, combine water, honey, oil and 2 cups of wheat. Mix until you get a pancake batter-like consistency. Add in lecithin, gluten and yeast. Mix for 30 seconds. Add in more flour in 1 1/2 cup intervals, mixing as you go. You want a silky consistency; dough won’t be sticky. When you reach the right consistency, knead in the mixer for 5 minutes. When you have 2 minutes left of kneading, add in the dough enhancer.

Remove dough from the mixer and divide into 2 equal-sized balls. (If you’re a little obsessive about making them equal in size, they should both be around 1 lb). Roll out into a long dough piece with a rolling pin; be sure to get the air out (you’re looking for about 1/4 inch thick). Roll the dough up into a loaf, stretching it as you roll. Place in a greased loaf pan. Repeat with the remaining dough ball.

Preheat oven to 450ºF (this heat will set the crust, but you don’t want to cook the bread at this temperature) and let the dough rise for 15 minutes. Reduce oven heat to 325ºF and put the loaves into the oven. Bake for 30 minutes.

Notes:
I like to roll fillings into this bread. I like caramel nut, cinnamon sugar, and pesto-parmesan. Just spread the dough with it before you roll it up.
This bread can also be made by hand. Just knead/mix/stir by hand. It’s just easier with a mixer.