Basic Dough Recipe is designed specifically for freshly milled whole wheat flour but can be used with store-bought flour as well. 

Ingredients

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1 ½ cups hot water

⅓ cup oil (e.g., olive or vegetable)

⅓ cup honey

2 tsp salt

1 egg (optional, for a lighter texture)

1 Tbsp Lecithin (optional, helps with texture)

1 tsp gluten (optional, for better rise with fresh flour)

4 – 4 ½ cups freshly milled flour (Hard White or Hard Red Wheat)

1 Tbsp Yeast 

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Instructions

1. Mix Wet Ingredients: In a large bowl or mixer, combine the hot water, oil, honey, salt, and egg.

2. Add Initial Dry Ingredients: Stir in the lecithin, gluten, and roughly half of the flour (about 2 cups). Mix until smooth.

3. Add Yeast: Sprinkle the yeast over the mixture and then add enough of the remaining flour to form a soft dough that pulls away from the sides of the bowl.

4. Knead: Knead the dough for 5–10 minutes until it is smooth and elastic.

5. First Rise: Place in a greased bowl, cover, and let rise in a warm place until doubled in size (approx. 45–60 minutes).

6. Shape: Punch down the dough and shape it into two 1-lb loaves. Place them into greased bread pans.

7. Second Rise: Let the loaves rise again until they reach about 1 inch above the rim of the pan.

8. Bake: Preheat your oven to 350°F (175°C). Bake for 25–30 minutes or until the internal temperature reaches 180°F–190°F.