Combine all ingredients as usual for a yeast raised dough.

Mix, to clean-up, with dough hook (will take 20% less mix time than bread made from wheat flour).

Dough Temp: 78-80° F. Give full rise (about 1 hour).

Scale 24 oz. of dough into deep 1# bread pans.

Give normal 3/4 full proof.

Bake as normal wheat bread but slightly longer to full set loaf.

Yield: 7 loaves.