Add all of your wet ingredients (honey, oil, and water first, followed by lecithin) to your Bosch mixer but do not mix yet.
Next add your dry ingredients (flour, gluten, dough enhancer, and yeast).
Next “jog” the ingredients together in your mixer with the “M” dial, slowly at first so as not to make the flour escape your mixer.
Once the ingredients are combined smoothly, let your dough sit for 10 minutes or until the dough has expanded to fill half the mixing bowl. This method is called sponging; the dough is dryer and has a better texture using this method because the wheat bran absorbs all moisture.
Once you’ve let your dough sit for 10 minutes then add your salt, slowly add the remaining flour to ensure you don’t add too much.
Regularly check your dough’s consistency and stop adding flour once your floured finger no longer sticks to the dough after lightly tapping it.
Allow your mixer to knead the dough for about 5 minutes at the second speed, or until the dough that was stuck to the side of the bowl comes off. Your dough will form about 5-6 loaves.
Let your dough rise until it has doubled in size.
Set the oven to 350 degrees and bake for 35 minutes.