My Favorite Bread Recipe

I apologise for the lack of pictures. We don't have a digital camera. This recipe is for a basic wheat bread that I make each week for our family. The recipe makes 4 large loaves. I usually will stretch out the recipe by making 2 large loaves of bread, 2 dozen hamburger buns, and 2 pizza crusts. Whole Wheat Bread Mix together & set aside: 2 Tbsp. dry active yeast 1/2 cup warm water 1 Tbsp. sugar In a large bowl mix together: 13 cups whole wheat flour (I use freshly ground) 2 Tbsp. sea salt 4 Tbsp. flax seed, ground 2 Tbsp. Vital Wheat Gluten Make a "well" in the center of the flour mixture and add into the well: 5 cups very warm water 2/3 cups Olive Oil 1/3 cup honey 1/3 cup molasses Yeast mixture Mix the ingredients together very well to incorporate all the flour. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Be careful if using whole wheat flour that you do not add too much flour. I only use enough to get dough to not be sticky. Cover the dough and let rise in a warm, draft-free area until doubled. Punch down the dough and knead very lightly. Divide dough into 4 parts. Shape each into a loaf and place into prepared bread pans. Cover and let rise until doubled a second time. Bake at 350*F. for about 40 minutes or until done. *To make rolls or buns: shape into rolls or use a large biscuit cutter to make burger buns. Place on a baking sheet, cover & let rise until doubled. Bake at 350*F. for 20 minutes. *To make Pizza Crusts: Lightly knead alittle Italian Seasonings into the dough. Shape into 2 pizza crusts. Prick well with a fork to prevent air pockets from forming. Brush dough lightly with Olive Oil. Let rest for 10 minutes. Bake at 350* for 10 minutes. Do not let the crusts brown. I wrap and store these in the freezer to use later. You can also wrap & freeze the dough after the first rising. Enjoy! Paula