One Hundred Percent Whole Wheat Bread

I used this recipe as the bread for our Thanksgiving meal. Rather than make loaves of bread, however, I shaped them into knot rolls. My family gave them the seal of approval.

One Hundred Percent Whole Wheat Bread
1 1/3 cups water
2 tsp. active dry yeast
4 Tbsp. honey
2 Tbsp. butter, softened
2 tsp. salt
3/4 cup nonfat dry milk
4 cups whole wheat flour
2 Tbsp. gluten

Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast and honey. Let stand 5 minutes.

Stir in butter, salt, dry milk and half the wheat flour. Beat well. Cover and let rest 15 minutes. Slowly add remaining wheat flour and gluten. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.

Shape dough into 24 rolls and place in greased muffin tins. Cover and let rise until doubled, about 45 to 60 minutes. Preheat oven to 375ºF. Bake 20 to 25 minutes until golden. Cool on wire rack.