A simple whole wheat sandwich bread recipe that can be made without a bread maker.
In the bowl of your stand mixer, combine the hot water and 1/3 cup honey. Stir to dissolve the honey. Add the yeast, and stir to combine. The yeast will not mix in to the water completely; you just want to whisk it around a bit. This will create the "sponge". Set aside for about 30 minutes, or until the yeast has activated and more than tripled in size.
Add the salt, olive oil, vital wheat gluten, bread flour, and whole wheat flour to the sponge. If you want a 100% whole wheat dough, omit the King Arthur bread flour, and add another cup of whole wheat flour, plus an additional 2 tbsp of vital wheat gluten.
Using the bread hook on your mixer, mix the dough at mix speed "2" until it clings to the hook and almost all the dough is off the sides of the bowl. If the dough seems "shaggy" or is still sticking to the bowl, slowly add more whole wheat flour 1/4 cup at a time.
Add a drizzle of olive oil to the mixer bowl and place the dough in there, turning to coat. Cover the bowl with a wet rag, and set aside until the dough has doubled in size, about 1 hour. Rising time will depend on the temp in your house.
Once the dough has doubled, use the bread hook and mix the dough again at mix speed "2" for about 30 seconds. Grease two 9x5 bread pans. I either melt a little butter and then brush it on the bottom and sides of the pan, or use my Misto with olive oil. Pay special attention to the corners of the pan.
Remove the dough from the bowl, and break it in two equal chunks. I eyeball it to get the "equal" proportion. Flatten out one portion.
Like you're rolling a sleeping bag, take one side and roll it up, tucking the edges underneath it. Tuck the short edges underneath to fit the length of the bread pan. Let the dough rise until doubled in size. Rise time will depend on the temp of your house. In the winter, I like to put my bread pans on our heating registers.
Preheat your oven to 350 degrees. Bake both loaves together for 35 minutes, or until the loaf makes a hollow sound if you "thump" it.
Remove the pans from the oven and let them cool in the pans on a wire rack for about 10 minutes. Then, flip over to remove the loaf. Quick like a bunny rabbit, flip the loaf over on the rack so that the top doesn't cave in. Allow to cool completely before storing. We always store the loaf we're currently eating in a bread bag. The others get wrapped in foil and then stored in a 1.5 gallon Ziploc in the freezer. Pro tip: save that foil after you’ve thawed out the bread. It’s not dirty, and makes great pan liners when roasting veggies.