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I want to share my favorite recipe for whole wheat bread that I’ve used which turns out really good, soft bread. I use fresh ground flour from "Prarie Gold" wheat, which is hard white spring wheat. The recipe is from a cookbook called, "Wholesome Sugarfree Cooking" written and published by Ray and Malinda Yutzy of Howe, Indiana. It was sent in by a Mrs. Troyer, from Ashland, OH, so I assume this is an Amish or Mennonite woman’s recipe…either way, they make the BEST bread!
I’ve modified it and use my Bosch Universal Kitchen Machine to make 6 loaves easily. I’ll first give the original recipe, which uses old-fashioned human muscle power to make, and then the modified one for the Bosch.
ORIGINAL RECIPE (makes 4 loaves)
4 cups warm water
1/3 cup maple syrup or honey
1/3 cup vinegar (I use organic apple cider vinegar when possible)
3 Tbl. yeast
1 tsp. salt
1/4 cup olive oil or coconut oil
8 cups (heaping) whole wheat flour
Mix water, maple syrup or honey, vinegar, and yeast in a bowl. Let set 15 minutes or until yeast has worked (becomes spongy or bubbly). Then add salt and oil. Add flour, 3-4cups worth, and mix well; then add 1 cup at a time until the rest of the flour is stirred in and it’s a spongy* soft dough. If it’s not spongy*, the bread won’t be nice and soft. [My note: *spongy means a bit on the sticky side...this is NOT a "dry, smooth, elastic" dough...the dough is a bit wetter than what is typically described in recipes, but this is what makes the cooked loaf so wonderfully soft!] Set dough in a warm place (not hot) till ready to work out. Let rise; punch down every 10 minutes or so. Punch down 3 times. DO NOT let rise longer than 1 hour before putting in pans or it won’t rise well in pans. Divide into 4 pans and prick with fork. Set in a warm place and let rise till edges of loaf reaches top of pans. Bake for 30 minutes, starting at 350 degrees for a little bit then close to 400 degrees until it’s done. [My note: I look for the bread to be 200 degrees on an instant read thermometer stuck in the middle to be done just right.]
MODIFIED RECIPE FOR BOSCH UNIVERSAL USERS:
6 cups warm water
1/2 cup maple syrup or honey
1/2 cup vinegar (I use organic apple cider vinegar when possible)
4Tbl. + 1-1/2tsp. yeast
1-1/2 tsp. salt
1/4 + 1/8 cup olive oil or coconut oil
2 Tbl. dough enhancer
4 Tbl. vital wheat gluten
Follow the same steps as the original recipe, except you add the dough enhancer and vital wheat gluten along with the oil and salt, and it should make 6 loaves (depending upon the size of your loaf pans).
UPDATE: A couple of people have asked "why the vinegar?" There’s a substance in the wheat germ called "Glutathione" which breaks down gluten. It’s also present in small amounts in yeast, and if the water you’re using is too cool (under 100 degrees F), it will leak out of the yeast and weaken your dough strength. (Note: if you use fresh milled flour, it is warm enough that this isn’t likely to happen.) Anyway, the acid in the vinegar (many recipes call for Vitamin C powder…which is ascorbic acid) helps to counteract the effects of Glutathione by preventing the gluten bonds from breaking and by repairing any bonds that have already broken. This does 2 things: strengthens the leavening of the bread loaves during baking, and promotes yeast growth so the yeast works longer and faster (yeast grows best in an acidic atmosphere). (This is all from "Cooking & Baking with Fresh Ground Flour–Complete Grain Guide" by Christine Downs.)
I think the vinegar is just a cheaper ingredient than buying Vitamin C crystals, and works the same way.
Enjoy, and please take a second to say "hello!" 
God Bless you!
Lori 
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Lori in Illinois