Whole Wheat Bread (no white flour)

I just got my Wondermill and opened it for the first time yesterday. I decided that I should purchase the mill because we have cans and cans of wheat in our food storage that we have never used at all. I was afraid that when the time came that the wheat was necessary for survival, I would have no idea how to use it. I could have used my mother's hand wheat grinder but it looks sinister and the end result is not very fine if I recall correctly. But, I do plan to tackle the hand grinder soon just for educational purposes. Anyway, the Wondermill is truly a wonder. The wheat grinds so fine that even Beth will be able to eat it. I made bread totally out of milled white wheat last evening for the first time. While it was heavier than white bread, it was quite tasty and the texture was good. 

 3 cups water (110 - 115 degrees) 

1/3 cup of honey 

1/3 cup canola oil 

1 tbs. salt 

1 tbs. dough enhancer 

1 tbs. vital wheat gluten 

5 - 7 cups of ground wheat (or wheat flour from store) 

Combine water, honey, oil, salt, dough enhancer, and vital wheat gluten (you can use 2 tbs. buttermilk if you do not have the dough enhancer and vital wheat gluten) into your work bowl of your stand mixer (or in a large bowl if not using a mixer). Add yeast and stir until all yeast is dissolved. Allow yeast mixture to proof for five minutes. The mixture should be somewhat frothy. With the dough hook and the mixer at number 2 setting (medium low setting) add three cups of wheat flour. Allow the water to be absorbed by the flour. Add the remaining flour one cup at a time until the dough pulls away from the work bowl and forms a loose ball. The dough will not be as elastic as with white flour. Knead in the mixer for 5 minutes at the number 2 setting or knead by hand for 10 minutes. Do not add too much wheat flour as this will cause the loaves to be too heavy and dense. Shape into 2-3 loaves (depending on the size of your bread pans) and place in greased pans. Let rise again until double. Bake at 350 degrees for 30-35 minutes until golden brown and a thump on the outside gives a hollow sound. You can also check for doneness with an instant read thermometer which will read 180 degrees when done. Excellent served warm with butter and jam.