Then add in baking soda, gluten, powdered milk, salt, sugar, and oil and mix until smooth.
Add the final amount of wheat flour one cup at a time. The dough should be firm enough to work with lightly floured hands without sticking; I find that’s right about three cups, but it may be a little more or less.
Knead well on a lightly floured surface, a silicone mat, or for seven minutes in a stand mixer with a bread dough attachment. It’s done kneading when it pulls back into itself when released (when kneading by hand) or when it pulls away from the sides of the bowl (when using a stand mixer).
Place in a bowl (this can be greased to prevent sticking) and cover loosely. Let it rise for six hours.
Punch down, divide in two. Stretch then roll each half and place seam-down in a greased bread pan. Cover and let rise for three more hours.
Bake at 350 for 35 minutes.
Store one in the freezer until the first is finished. Defrost before eating.