Makes 4 1 lb loaves

Ingredients                                                                            
6.5  c whole wheat Flour (Best way is to ground what       
you need as   you make these batches)
1  c super fine ground whole wheat flour 
1  c organic unbleached white flour
1  tbsp unrefined sea salt (fine)
1.5  tbsp Yeast
3  tbsp Vital wheat gluten

Method
Whisk these ingredients together.
ADD:
4  c lukewarm water

Spoon the mix together. The consistency should be like stiff peanut butter. DO NOT KNEAD. Just make sure that you mix all the dry parts from the bottom. DO NOT OVER MIX, or bread will become tough. If you need to add water to mix, do so slowly 1 tbsp at a time. It will get soupy fast!

Let rise (covered, but open to air) for 2 hours  (dough should double)
Refrigerate (mixture stays great for 2 weeks, after this it becomes sour dough, maybe even more delicious.)

Using Pans
Separate the dough into 4 equal loaves. Oil pans, and shape the loaves, placing them in the pans. Let rise. Brush with water. Season if desired. Carefully slash tops,   then place in pre-heated oven.

Using  a Stone
Shape the loaves, placing them on the stone. Let rise. Brush with water. Carefully slash tops, Season if desired,  then place in pre-heated oven.
Preheat oven to 450, putting 1 c water in a pan on lower rack. Bake 30-35 minutes, and place on a cooling rack before removing from pan if using one.

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