Whole Wheat Bread

I have tried many different whole wheat bread recipes and this is absolutely the easiest!  As I was grinding the wheat, I added some quinoa to the grinder and even have some of that mixed in, which makes the bread even lighter and whiter--and healthier. It's good enough for the kids' sandwiches and absolutely delicious with honey butter.
Recipe Adapted from: Rate the Plate Utah

Whole Wheat Bread
1/3 c. oil
1/3 c. honey or 1/2 c. sugar
2 1/4 tsp. salt
2 3/4 c. steaming hot tap water
1/4 c. gluten flour*
1 1/2 T. dough enhancer*
1 1/4 T. instant yeast
7-8 c. whole wheat flour

1. Mix together first four ingredients in a mixer.  Add 1/2 of the flour & mix until well-mixed.
2. Put in 1-2 more cups of flour, gluten flour, dough enhancer, & yeast.  Mix again. (This is where I change from a flat beater to a dough hook).
3. With mixer on medium speed, add remaining flour just until dough pulls away from sides of the bowl.  Knead 6-10 minutes on medium-high speed.
4. Pre-heat oven for 1 minute to lukewarm (Turn it on at the lowest setting for a minute and then turn it off).  Spray or oil pans.  Put dough onto an oiled counter, divide, & shape into loaves and put in pans. Put an additional pan of water in oven on bottom rack.
5. Let loaves rise for 35 minutes in warmed oven.  Do not remove bread from oven.  Turn oven up to 350 degrees and bake for about 30 minutes.
6. Remove from pans immediately and let cool on racks.