Christina's Honey Whole Wheat Bread for Sandwiches

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3 tablespoons yeast
4 cups really warm water
1/2-3/4 cup honey
8-10 cups whole grain wheat flour (freshly ground if possible)
1 TBSP kosher salt
2 TBSP vital wheat gluten (optional)
2 TBSP flax seed meal (optional)
2 TBSP wheat germ (optional)
butter

1. Grind wheat.
2. Add yeast, water, and honey then gently mix.
3. Let rest for 5 minutes until yeast foams.
4. Then add salt and everything else.

5.  Then add flour, I add a cup at a time until it pulls away from the side of the bowl. 
7. Knead for 4-6 minutes. This dough is really sticky and you are going to think that you need to add more flour, but you only want to add enough flour that the dough barley pulls away from the bowl.
8. Let dough rise for 15 minutes.
9. Butter the bread pans (I do 2 9x5 pans and 1 8 1/2x 4 2/12 inch pan) and your hands. Punch down the dough well.
10. Form into loafs and put into greased loaf pans. 
11. Let rise in pans for 30 minutes.
12. Bake in 350 degree oven for 30 minutes.
14. Remove from pans after 10 minutes and let cool on a cooling rack.

Christina's Whole Wheat Bread

4 C. whole wheat
1/4 C. vital wheat gluten (you can find it in the baking aisle)
2 1/2 C very warm water
1 TBSP yeast
1 TBSP salt
1/3 C oil
1/3 C honey

Preheat oven to 200 degrees. Stir together flour and vital wheat gluten. Add water and beat 7-10 minutes. Add yeast and beat 3 minutes. Add salt, oil and honey, beating well after each separate addition. Add more whole wheat flour until dough begins to pull away from sides of bowl.

Pour a few tablespoons of oil on counter and spread with fingers. Pour dough onto counter and knead 2-4 times from different directions. Divide dough in half and form loaves. Place in greased pans. Cover with wet towel and place in warmed oven. Turn off heat and let rise 20-30 minutes. Remove towel and turn on oven to 350 degrees. Bake 25-30 minutes and butter tops when done.