Ingredients:
3-3/4 Cups (17.0 oz)	Whole wheat bread flour	}	Dry Ingredients
1 Tsp	Active-Dry yeast
2 TbSps	Dry milk
1-1/2 Tsps	Salt
1-1/2 TbSps	Vital Wheat Gluten
1 1/2 Cups + 2 TbSps	Tepid water (75-800 F)	}	Wet Ingredients
2 TbSps	Margarine (melted)
2 TbSps	Honey
1 TbSp	Molasses

 

Instructions:

1. In a mixing bowl, combine the flour, dry milk, salt, wheat gluten, and active-dry yeast.
2. Melt the margarine. Mix the water, melted margarine, honey, and molasses together in a large bowl.
3. Mix the dry ingredients into the wet, stirring until the entire mix is hydrated. It should be shaggy.
4. Cover the bowl with plastic wrap and let it sit one hour.
5. Place the dough onto a flat surface. Stretch and fold it. Put it back into the bowl, cover it, and let it sit for 30 minutes.
6. Stretch and fold the dough a second time, put it back into the bowl, cover it, and wait another 30 minutes.
7. Stretch and fold the dough a third time, put it back in the bowl, cover it, and let it rise for 90 minutes. It is ready when a wet-finger poke into the dough fills in very very slowly.
8. Grease and flour a bread-loaf pan, or spray it with a baker’s powder spray.
9. Shape the dough into a sandwich loaf, and place it into the loaf pan.

10.     Spray the top of the loaf with olive oil spray, cover it loosely with plastic wrap, and put it into the refrigerator overnight.

11.     In the morning, take the dough out of the refrigerator and let it reach room temperature and rise some more.

12.     Preheat the oven to 350⁰ F. (In my oven, wait an extra ten minutes after the temperature alarm goes off, to make sure the proper temperature has been reached.)

13.     Score the risen dough lengthwise with a razor blade. It is a good sign if the dough separates.

14.     Bake the bread for 50 minutes on the center oven rack.

15.     Remove the loaf from the pan. Let sit on a rack for at least an hour, longer if possible, before slicing.