Whole Wheat Bread (Fast)

6-7 c. white wheat kernels
If you just use 6 c. wheat you can also add 1/2 c. barley, farro, or any other grain
1/2 c powdered milk
1/2 c oats
2T yeast
4 Tblsp. Dough enhancer or 2 Tblsp. white vinegar and 1/2 c. potato flakes (not pearls)
1/2 c. vital wheat gluten
2 T salt

In separate bowl, add:
4 c warm water
1/2 c oil
1/2 c honey

Mix all ingredients together to form a sponge. In the meantime, grind 3 c wheat and sift to remove large kernels.  Grind the additional wheat and any other grain with it and sift (or grind it all together if your grinder allows you to).

Add all but about 1 c. wheat to the sponge and allow to knead for 10 minutes at a pretty good speed.  Add in remaining flour till the dough isn't sticky.

Knead until dough pulls away from the bowl. Turn out onto counter and knead by hand until smooth and elastic. Cut in 1/2, set one half aside (I weigh each half to keep them the same size). Pour several tablespoons of oil on the counter top to use as needed ( I put some on my hands so it's easier to handle.  Don't use flour for this).  I form the dough into a ball and in a circular motion kind of pull the top and tuck it underneath without stretching the dough . Form the bread into a loaf and oil well. Place into bread pan and form the second loaf. Allow to rise at room temperature until doubled in size.

Preheat oven to 350 degrees. Bake for 33 min if you're using 2 pans or 28 min. if you're using 3 pans. I cover lightly with heavy duty foil about 2/3 of the way through. Remove from oven and butter the tops while still hot. Remove from pans and allow to cool. Slice and enjoy. Try to not slice while the bread is piping hot.  Have some self-control and wait at least 15 min.