Westrup Whole Wheat Bread

1 ½ tablespoons active dry yeast

2 ¾ cups warm water (110 degrees F)

3 cups whole wheat flour

1 cup wheat bran

5 cups bread flour, divided

1 cup wheat germ

1 cup dry non-fat milk powder

½ cup brown sugar

½ cup vital wheat gluten

2 tablespoons sesame seeds

1 tablespoon salt

¼ cup vegetable oil

2 eggs

In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large mixing bowl, combine the whole wheat flour, wheat bran, 3 cups of the bread flour, wheat germ, milk powder, brown sugar, wheat gluten, sesame seeds, and salt; stir well. Mix in the yeast mixture, oil and eggs.

Add the remaining bread flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 8x4 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.