Our ward did a class on cooking with whole wheat, and the bread tasted great!
I think that this one came from lauri Smith
KitchenAid or Hand (2 loaves)
3 C. warm water (115 deg.)
1 T. sea salt
1/3 C. canola oil
1/3 C. honey
1 ½ T. dough enhancer
1/8 C. gluten
1 ½ T. SAF yeast
7-8 C. fresh ground wheat flour
Put all ingredients in mixer in order as listed, but only about half of the flour at first. Mix well. Continue to add remaining flour gradually until the dough begins to pull away from sides of bowl. When the sides and bottom of bowl look "clean" you now have enough flour. (do not add too much flour). This dough will be very sticky and does not come together yet, but it will.
Knead on speed 1 for 8-10 minutes to develop the gluten. Dough should be elastic like now. Oil hands if necessary, pull dough out and divide into portions. Shape into loaves and put in greased (Pam-never use oil) bread pans. Cover and let rise until double in size or about 2" above pan (30-60 minutes). Bake loaves for ~30 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are a golden brown color.
Remove from pans and let cool on racks. Butter tops of bread for a softer crust.
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