7 cups very warm water
2 Tbsp. yeast
3/4 cups brown sugar
1 cup wheat gluten
10-14 cups whole wheat flour (this really varies depending on the day)
1 1/2 Tbsp. salt
3/4 cup vegetable oil
2 Tbsp. lemon juice
Pour water in large bowl (or bowl of your mixer like kitchen aid or Bosch), add yeast and brown sugar. When yeast has foamed, add gluten and 6 cups wheat flour. Mix by hand or in mixer till for about 2 minutes. Add 2 more cups wheat flour, the vegetable oil, salt and lemon juice. Stir or continue mixing in mixer (using kneading arm). Continue adding wheat flour, about 1/4 cup at a time until the dough is slightly stiff (it will pull away from the side of the bowl if using a mixer). Knead either by hand or with mixer (by hand about 10 minutes). Turn dough out onto oiled counter and let rest for 20 minutes. Divide into 6 parts (if using 8X4 inch loaf pans) or 5 parts (if using 9X5 inch loaf pans), punch down and shape into loaves, sealing the seams. Place in greased loaf pans. Warm your oven slightly (in my electric oven I turn it on for 2 minutes). Turn the oven off, then place the loaves in the oven. Let rise for 30 minutes. Leaving bread in the oven, turn the oven on to 350 degrees. Bake bread for 40 minutes (set the timer as soon as you turn the oven on, don't wait till it reaches 350). Remove immediately from pans and place on cooling racks.
