Wheat Bread

This is another recipe that was given to me by my friend Lindsay and perfected by my sister Annie.  I make this bread every other week and it works great for everything from sandwiches to the most scrumptious french toast I've ever had.  A great bread recipe!

Whole Wheat Bread

(Makes 2 loaves)

3 cups warm water
2+ Tbsp. yeast
1/4- c. agave sweetener
3 tsp. natural sea salt
4 Tbsp. gluten
2 Tbsp. wheat germ
2 Tbsp. flax seed
7 c. whole grain flour

Directions

-Combine water and yeast in mixing bowl and mix together. Let sit for about 10 minutes until yeast activates
-Add agave
-Add sea salt
-Add gluten until well-mixed
-Add wheat germ and flax seed
-Add flour, one cup at a time, until dough is no longer sticky. Sometimes I need a little extra.
-Punch dough down and separate into 2 loaves
-Bake at 350 for 22-25 minutes. (25 minutes is perfect for my oven)

*Also I have noticed that it is important to follow exact measurements with this recipe.  I was adding a little more than 2 1/2 tablespoons gluten and it was making it so my bread took longer to cook and it would be too doughy in the middle. 

**If you don't have wheat germ and flax seed just add an additional 1/4 cup of flour to the dough.