Honey Whole Wheat Bread

I've been experimenting with some great new bread recipes lately (recipes to follow), but this has been my favorite wheat bread recipe for a few years now.  I got it from my mother-in-law, Debbie.  It makes moist, smooth, slightly sweet, beautiful bread.  Works great for italian breadsticks, too.

Grind 10 c. wheat grains in grain mill.

1/3 c. wheat gluten
1/2 c. potato flour or flakes
1/2 c. powdered milk
4 Tab. dough enhancer
5 Tab. instant yeast
2 Tab. sea salt
1 c. canola oil
2/3 c. honey
6 c. warm water

In a Bosch bowl (equipped with dough hook) combine gluten, potato flour/flakes, powdered milk, dough enhancer, yeast and salt.  Add enough ground wheat flour to fill the bowl about halfway up.  Mix on speed 2 for 1 minute. Whisk together water, honey and oil in a bowl.  Turn Bosch to speed 2 and add the wet ingredients, mixing until combined.  Continue mixing while you add more wheat flour until dough pulls away from side of bowl.  Turn to speed 1 and knead 10 minutes.  Using well oiled hands and counter, form loaves in log shape and drop into oiled bread pans.  I make 8 small and 2 large loaves.  Let rise covered with light towel about 30 minutes (until doubled in size).  Bake in preheated oven at 350* for 20-30 minutes (until medium brown on top).  Remove from pans and cool on racks.