Honey Wheat Bread

Honey Wheat Bread

4 c. warm water
1/3 c. sugar
3/4 c. honey
1 Tbs. gluten flour
3 Tbs. yeast
3 tsp. salt
1/2 c. canola oil
6 c. white flour
5 1/2 wheat flour
1/4 c. flax seed
1/4-1/2 c. raw millet

Dissolve yeast and sugar in water.  Add other ingredients reserving 1/2 c. white flour.  Mix well.  Place in greased bowl. It will be kind of sticky and gooey. Cover and let rise 1 hour.
Punch down and knead in the reserved flour, adding more if necessary.  But remember, less flour is better.  (Sometimes, if it's a really humid day you may need a little more flour than usual.)  On a lightly floured surface, knead till it comes together and isn't so sticky.
Divide into 4 greased loaf pans.  Cover and let rise 30 minutes.
Bake at 350 degrees for 30 minutes.
Cool 10 minutes and remove from pans.  Slather tops w/ butter.  Lay on their sides on cooling rack.
When cool, slice and serve any way you like.  The other three loaves can be stored in gallon sized ziplocks in the freezer depending on how fast you go through bread.  I give one loaf to my parents and sometimes make one loaf into cinnamon raisin bread.  We go through all 3 loaves in a week easily so I just keep them in the pantry.
Hope you enjoy!