Whole wheat Flax seed bread

Since I have been making this more and more, people have been asking for my recipe.
I am always happy to share. I know many people have tried it themselves, but it didn't work for them. It could take some practice, since not every mixer is the same, ovens could vary, places to let it rise vary in temperatures, but just keep trying! It is well worth the time.

Suzi’s whole wheat flax seed bread
Turn on the oven to 350.

2 T yeast
1 ½ T salt
2 T lecithin granules
1 c. of flax seed, ground in blender (or 1/3 c oil)
½ c honey
5 ½ c warm water plus 2 T lemon juice (NOT fresh squeezed) ***not cold!
Mix together so all ingredients are well mixed.
Grind 8 c of wheat and 1 c. of oatmeal (regular or quick). It will make about 12 c of flour
Add 6 c. of flour to the wet mixture and knead.
Add
½ c vital wheat gluten
Mix well
Add
6 remaining c. of flour
1 c. bread flour
Knead well until dough starts to stick together and is not so sticky.
Oil a large bowl (I use a Tupperware, That’s a bowl) and place dough in it and knead a little to make one big ball. Place bowl in a warm place and cover and let rise until double in bulk. Punch down and divide into 3 bread pans (I use Pampered Chef stoneware pans). Cover and let rise about 20 mins. Bake for 26 mins. At 350 degrees. The loaves will be a light brown and sound hollow when tapped gently.
You can make cinnamon bread or even cinnamon rolls with this recipe but I find the rolls to be very hardy and thick, not light and fluffy.
I used to RUIN RHODES rolls and have been making this recipe for 7 years, so it is doable for the novice. I have a Ktec Kitchen champ that is programmed for bread, so it kneads it for the right time each recipe. Having the right equipment does make a difference!