Whole Wheat No-fuss Bread

I discovered the Pullman/Pain-de-mie pan size about a year ago and have enjoyed using it for making this all-around basic whole wheat bread (there's also an awesome white bread recipe here). I have 2 Pullman pans and 2 bread containers so I don't have to use bags after baking. I highly suggest both of these purchases. Pullman pans are the size of a store-bought sandwich loaf, and they have a lid that keeps the bread in a nice square shape (the lid is also nice for rising time).

And these Lock & Lock bread containers keep the bread fresh for days:

This bread recipe is easy and good for sandwiches, toast, French toast, grilled cheese sandwiches, etc.



2 Pullman Pan Loaves of Whole Wheat Bread
Combine and let sit until frothy:
3 3/8 cup warm water
2 TB yeast
1/2 cup sugar

Add the following except all the flour; mix, and start kneading. Add flour until the dough doesn't stick to the sides of the mixer anymore. Knead for about 5-6 minutes:
1/4 cup dry milk powder
1/4 cup oil
4 1/2 tsp salt
3/4 cup gluten (optional; can also add dough enhancer--about 2 TB)
about 9 cups whole white wheat flour

Let dough rise in mixer (about double). Divide into two sections and form loaves and put in pans (no need to even grease the Pullman pans I have) with the lids on. Let rise again until dough is almost touching the lid. Bake at 350 degrees for 30 minutes with the lids on. Remove lids and bake for 5-10 minutes more.

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My mom uses this recipe for her bread machine bread. For a loaf in the bread machine use these portions:
1 cup + 2 TB water
1 1/2 TB oil
3 TB sugar
1 1/2 TB dry milk powder
1 1/2 tsp salt
3 cups whole wheat flour (1/4 cup of it can be gluten)
2 tsp yeast