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In the bowl of a stand mixer fitted with a dough hook, mix together 3 1/2 cups white whole wheat flour, vital wheat gluten, and quick-rise yeast until well combined.
Add the water and mix for one minute, scraping down bowl halfway through. Cover the bowl with a clean kitchen towel and allow to rest for 10 minutes.
Uncover the bowl and add the salt, oil, honey, and lemon juice. Beat for 1 minute.
Add the remaining 2 1/2 cups of flour, one cup at a time, mixing well between each cup. Knead the dough in the mixer (still using the dough hook) until the dough pulls away from the sides of the bowl and feels smooth rather than sticky. This usually takes 10 to 15 minutes, but if your dough pulls away and loses its stickiness sooner, it could take as little as 5 minutes.
Grease two nonstick bread pans measuring 8 1/2" x 4 1/2" x 2 1/2" to 9" x 5" x 3" each (or grease two regular bread pans and then line them with parchment paper). Preheat the oven to lukewarm by setting it to 350°F and then turning it back off after exactly 1 minute.
Turn the dough onto a greased surface. Evenly divide it into two loaves. Form and place the dough into the prepared bread pans, gently pressing it into the corners.
Place the pans in the warm oven and allow them to rise for 20 to 40 minutes, until the dough is nicely domed above the tops of the pans. Without removing the pans from the oven, turn on the oven to 350°F and set the timer for 30 minutes. The bread is done when the tops are golden brown and the internal temperature reaches 190°F to 200°F on an instant-read thermometer. Once the loaves are baked, immediately remove the hot bread from the pans to cool on a rack.