Homemade Bread

I tried making bread yesterday, Lindsay's way, and it turned out GREAT! It's the best tasting bread I've ever had.

Makes 4 loaves
Lindsay makes this recipe once a month, and freeze them.

4 7/8 cup water
1 ½ Tbls. Salt
¾ cup oil (I use olive oil)
1 ½ cups honey
3 Tbls. Molasses
8-9 cups whole wheat flour or combination (I always throw in some kamut, barley, etc., but I mainly use hard white winter grain and soft spring wheat)
1 cup gluten flour
4 ½ Tbls active dry yeast (I only used 4 1/2 t. and it worked fine)
3 cups rolled oats
1/3 cup flax seeds (optional)
1/3 cup raw millet (optional)

Combine yeast, 1 tsp of honey, and water. Cover and let sit for 5 minutes or so, until fully proofed. Combine the yeast mixture with the remaining ingredients in your mixer. Only add as much flour until it starts to clean the sides of the bowl. Knead the dough for 10 minutes until the gluten is fully developed. Remove to a greased bowl and cover with a towel. Let sit until doubled, about 30 minutes. Punch down and divide into 3-4 loaves (3 larger or 4 smaller). Roll out with a rolling pin into a rectangle and roll up into a loaf (this makes the perfectly shaped loaves). Place in greased bread bans and rise again until doubled, about 30 minutes (the best place is the oven! Just turn it on low 150 degrees and let it rise again). Turn the oven on to 350 and bake for 30 minutes. Bread is done when it is fully browned on all sides! Remove from oven, rest in pans for 10 minutes before removing from pans.

I also, soaked these grains, like she suggested:

Soak together for 12-24 hours: (these are just portions of the quantities listed above)

1 1/2 cups kefir
3 cups of water
6 or more cups of ground flour
2 cups oats
1/2 cup raw millet

After it has soaked I active the yeast with the remaining 1/2 cup of water, and honey. Then I add the remaining ingredients (the remaining quantities). Simple!

Now to freeze it before we eat it all! So my tip? Utilize other's recipes! :)