One Hour Wheat Bread

From Real Mom Kitchen

Makes 2 (8×4 inch) loaves

3 c. whole wheat flour
1/3 c. gluten flour, sifted (or vital wheat gluten)
1 1/4 T. instant yeast (or quick-rising, I used SAF yeast)
2 1/2 c. very warm tap water
1 T. salt
1/3 c. oil
1/3 c. honey or 1/2 c. sugar
1 1/4 T. bottled lemon juice
2 – 2 1/2 c. whole wheat flour

Mix together first three ingredients in mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes. Add salt, oil, honey or sugar and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from sides of the bowl. This makes a very soft dough. (For me, I ended up using 5 cups along with a couple tablespoons)
Preheat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves, place in oiled bread pans. Let rise in warm oven for 10-15 minutes (this took 30 minutes for me) until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 degrees F and bake for 30 minutes (that is 30 minutes from the time you turn the oven on). Remove from pans and cool on racks.