The best whole wheat bread recipe!!

Lately I've been experimenting with baking whole wheat bread with food storage wheat.  I figure if I'm gonna have a year's supply, I better know how to use it right?  So I've found a couple good recipes, but I just tried a new one yesterday and the bread turned out sooo good.  So I thought I'd post the recipe for anyone else who may be interested.  I found this recipe at One Happy Homemaker Blog and on www.foodstoragemadeeasy.net.  Enjoy!

3 c. very warm water
1 T instant or quick rise yeast (I've discovered that bread machine yeast is the same)
1/3 c. vegetable or canola oil
1/3 c honey
1 T salt
6 cups whole wheat flour (hard white wheat is best)
1/2 c. whole oats
1/4 c. gluten w/vitamin C (I didn't have gluten w/ vitamin C, so I added 1/2 t. of ascorbic acid)

Combine the 1st 5 ingredients and mix.  Add 5 cups flour, oats, and gluten flour.  Mix well. Continue to add the other 1 c. flour slowly until the dough forms a ball and scrapes the excess dough off the sides of the bowl.  Let mix for 5-10 min.  While mixing, preheat your oven to 100-125 degrees.

Oil the counter surface and your hands (Use oil, NOT flour). Put your dough on the oiled surface & slice with a knife into 2 large or 3 small even loaves.  Pat down and roll into loaf shape, then put into greased bread pan.

Turn OFF your oven, cover loaves LOOSELY with saran wrap, and put in warmed oven to rise till double (about 45-60 min). Remove loaves from oven and preheat to 350 degrees.  Bake loaves for 24-30 min.  Remove from pans immediately and place on a wire cooking rack. 

I also made this recipe in my bread maker.  I simply cut the recipe in half and added all the liquid ingredients first.  Then I added the rest of the ingredients ending with the yeast on top.  I set my bread maker to the whole wheat setting and let it go.  It worked great! 

P.S. If you have trouble getting your loaves to rise, it may be that the whole wheat flour isn't ground fine enough. If you are grinding it yourself, you may need to set your grinder for a finer setting.  If you can't grind it finer (like on the one that I used), then just substitute half the whole wheat flour for all-purpose flour.  It may not be entirely whole wheat, but it will rise much better and still taste great!!  I mentioned this, because it took me FOREVER to figure out why my loaves wouldn't rise higher. Although I will add, that even with my loaves not rising as high as I would like, the bread still tasted sooo yummy and moist!