This was a new recipe I tried today with a bit of apprehension. I was concerned the bread would be heavy, but was pleasantly surprised when it was finally done. It's actually a great, flavorful sandwich loaf.

100% Whole Wheat Bread
From the Kitchen of: Joe Valencic

Ingredients:

29 oz Stone ground whole wheat flour (5-1/2 to 6 C)...100.0%
3 t Salt (1T + 1t Kosher salt) (.75 oz.) ..........................2.5%
3T Dry Milk (.45 oz) .................................................. ..1.5%
4t Vital wheat gluten (.60 oz.) ......................................2.1%
3T Molasses (2.25 oz.) ............................................... 7.8%
3T Butter melted (3 oz.) ............................................10.3%
2-1/2t Instant yeast (.42 oz.) .......................................1.5%
18.6 oz Warm water (105-110 F) ................................ 64.2%
54.82 oz. .................................................. ..............178.5%

Directions:

Combine flour, salt, yeast, vital gluten and dry milk in a large bowl and blend well. In a separate bowl, combine warm water, melted butter and molasses. Hollow out the flour mixture and pour liquid into the center. With a wooden spoon pull the flour into the liquid until you have shaggy mixture, then turn out onto a floured surface and knead until smooth & elastic, about 8-10 minutes. Remove dough to a well greased bowl (covering dough with oil on all surfaces), cover with plastic and allow to rest until doubled in size, about 90 minutes.

If using a stand mixer with dough hook, put liquid into mixing bowl and slowly add flour mixture, reserving about 1/2 Cup. On speed 2, add flour until dough pulls cleanly away from the bowl, then continue to mix for 7 minutes to develop the gluten. Remove dough from bowl and shape into a tight ball, then place in a well greased bowl (covering dough with oil on all surfaces), cover with plastic and allow to rest until doubled in size, about 90 minutes.

Punch down dough and divide into two portions. Fold dough letter style, press dough into a square, then roll into a log shape, pinching the seam closed and tucking the ends under. Place into two oiled 9"x5" bread pans, cover with plastic wrap and place in a warm place until doubled in size.

Bake in a pre heated 400 F oven for 30 minutes, or until internal temperature reaches 200 F. Remove from pans to a cooling rack. Wait for one hour before cutting bread. Allow bread to reach room temperature (about 3 hours) before placing in plastic bags and place in the freezer. Will keep up to 30 days. Makes 2 loaves 27 oz. each.