Shar's Whole Wheat Bread

In my attempt to become a great bread baker I took a class at Shar's Kitchen Center. If you live in the Phoenix area, this is a great place to take FREE baking classes. Here is the wholesome, health conscience recipe that I got at the class. Oh, and it's delicious bread too!

SHAR'S WHOLE WHEAT BREAD
6 C warm water, 115 degrees
2 T sea salt
2/3 C canola oil
2/3 C of honey or xagave (xagave is better for diabetics)
3 T dough enhancer
1/3 C vital wheat gluten
3 T SAF instant yeast
6 to 8 C of fresh ground flour to begin with

Preheat the oven to 200 degrees. The recipe is designed to be used with a Bosch mixer using the dough hook. Combine the ingredients in order starting with the water going down until you add the flour. Turn the machine to speed 2 after you've added all the ingredients. Watch the dough and add flour until the dough pulls away from the sides and bottom of the mixing bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom you know you've added enough flour. Do not add too much flour, but if you do add a bit of water to fix the consistency. The dough should be very sticky and should not come together at this point but the bowl should be "clean".
Knead the dough on speed 2 for 8-10 minutes or until the gluten is developed. Again, if the dough seems dry add a few tablespoons of water making sure the sides of the bowl stay clean. If the dough starts sticking add a tablespoon of white flour to fix it. Take a small ball of dough, roll it, flatten it between your oiled palms into a pancake type shape, then take the edges of the dough and slowly pull it apart. You should be able to make it quite thin and elastic like without getting a big hole in the dough.
Oil your hands and counter. Remove dough from mixer and divide it into 4-5 large loaves (8.5"x4.5"), weighing 1 lb. 14 oz. each, or 9-11 small loaves (5.5"x3"), weighing 12 oz. each. Shape the loaves and place in well sprayed pans. Turn off your oven. Place pans in the oven to proof and rise. This usually takes 25-30 minutes. When the dough has risen about 2 inches above the pan it is ready to bake.
Remove dough from oven then preheat to 350 degrees. Bake bread for 30-35 minutes or until the internal temperature of the bread is 200 degrees. To do this remove a bread pan, take the loaf out of the pan, insert an instant read thermometer in the bottom center of the loaf. If it is not 200 degrees place back in pan and bake an additional 2-5 minutes and check again.
Cool bread on cooling racks. Place bread into freezer bags and place in freezer. The bread can be frozen for up to 30 days and keep all the nutritional value.