Catie's Whole Wheat Bread

1 ¼ cups hot water
2 ½ TBL olive oil
2½ TBL honey
1 egg
1 tsp salt
3 ½ cups whole wheat flour
1 ¼ TBL yeast
½ TBL lecithin (I don't have this so didn't use)
½ TBL gluten (optional, I used 1T)

Dump all ingredients into mixer in no particular order. Mix on low speed until moistened. Then knead on medium speed for 10 minutes, until dough is smooth and elastic. Don't even think about adding any extra flour until it has kneaded for 10 minutes, and even then, only add 1/4 to 1/2 cup more if absolutely necessary.

Let dough rise in bowl 1/2 hour.

Punch down and shape into two loaves. Let rise in greased loaf pans for 30 minutes or until doubled.

For the fluffiest loaves, be sure to let it rise enough in the pans before baking. Do the Touch Test:

1. Press the dough on the side with the tips of two fingers lightly and quickly about 1/2 inch into the dough, and;

2. If the impression you made stays, the dough has doubled. If the indent quickly disappears, it needs a little more time; cover and let rise longer.

Don't over rise; or it will flatten out in the oven. You want just the right point where it has risen all it can or should, but not too much.

Bake in preheated 350 oven for 30 minutes.

Remove from pans and cool loaves on their sides on a wire rack.

Recipe is easily doubled or tripled.