Oven: 375 degrees
Bake for 35 minutes
Yields 4 regular-sized loaves
13 cups wheat flour
4 cups water
3 Tbsp. gluten flour (dough enhancer)
1/2 cup oil
3/4 cup honey
2 Tbsp. yeast
4 tsp. salt
Optional ingredients:
1/3 cup rolled oats
1/4 cup multi-grain cereal
1/3 cup potato flakes
Combine 6 cups flour and dry yeast; add oats or potato flakes, if desired. (If adding the multi-grain cereal, let it soak in hot water for a little bit before adding it to the other ingredients.). Add water, oil, and honey, and mix well. Cover and let batter sponge (rise) for 15 minutes, which makes lighter bread with less kneading. Add salt and remaining flour, 1 cup at a time, until dough forms a ball and cleans the sides of the bowl (the amount of flour needed may vary). Knead 5-7 minutes by machine, or 10-12 minutes by hand, until dough is smooth and elastic. Divide dough into equal portions. Shape into loaves and place in greased bread pans. Cover with light cloth and let rise until almost double (about 30 minutes). Bake in preheated oven. Remove from pans and let cool on wire racks.
