When the dough starts to raise the lid, I know it has doubled!
Honey Whole Wheat and Flax Bread
2 C warm water
1/3 C honey
1 T active dry yeast
1/3 C oil
2 tsp salt
1 1/2 oz (1/3 C) Vital Wheat Gluten
1 lb 13 oz (5-6 C) Whole Wheat Flour (I have used hard red wheat and hard white wheat... I think I prefer the white, but there isn't a huge difference)
1 1/2 oz (1/4 C) flax seed, ground
1 T liquid lecithin
Combine water, yeast and honey in mixing bowl. Let sit 5 minutes until foamy. Add salt, oil, gluten and flour 1 C at a time. When dough forms a ball that cleans the side of the mixing bowl, you have added enough flour. Knead 7-10 min. Place in a greased bowl turning dough over once to grease top. Cover and let rise until doubled in size. (I turn my oven on briefly to barely warm it... maybe a minute, then raise my dough in the oven. Keeps the dough safe from little hands and makes it raise quicker!) Punch down and form into two loaves. Set in greased bread pans (I sometimes spray the tops with Pam), cover with plastic wrap or a clean towel and let rise until 1/2" above pan. (I also do this rise in the oven) Bake at 350* for 30 min. (If I time my bread rising carefully enough, I keep it in the oven while preheating.... If I've forgotten about it and it has already raised to the 1/2" above the pan, I will take the pans out to preheat the oven.) Remove from bread pans and brush tops with butter. Cool completely before cutting.