Whole Wheat Bread

Whole Wheat Bread 

1 1/3 cups warm water
1 heaping Tablespoon yeast
4 Tablespoons sugar
2 Tablespoons oil (more if you prefer)
3 1/2 cups (appx) whole wheat flour (I use freshly ground white wheat, but the stuff in the bag is prob fine)
1 teaspoon salt
1 heaping Tablespoon gluten  (optional)
1/2 Tablespoon dough conditioner (optional)

Combine water, yeast, sugar, and oil in the Kitchenaid.  Add 2 1/2 cups of the flour, the salt, gluten, and dough conditioner, and start mixing on speed 2.  When it's well combined, add the rest of the flour slowly and watch the bowl, when the very middle of the bottom comes clean as it mixes, you have enough flour. (I usually use about 3 1/2 cups total.  Sometimes more, sometimes less, depending on the weather.)

Let the mixer knead on speed 2 for about 7 minutes.  (You may need to knead a little longer if you don't use the added gluten and dough conditioner. I use the window test, pull off a tiny chunk and stretch it gently between your fingers, if it forms a see-through-ish window before tearing, you have kneaded enough.)  Turn out and shape into loaf, put in greased pan.  Let rise in a warm place (I use a slightly warmed oven) for about 25 minutes, then preheat the oven to 350 degrees.  Bake for 20-25 minutes, until the crust looks nice and brown on the top and sides.  (I use a long skinny pan like the store loaves, and I bake for 23 minutes.  Probably longer cook time in a fatter loaf pan.)

Turn out immediately to cool on wire rack, butter the top.  It's best if eaten within the first two days.