Making bread at high altitude often results in dense heavy loaves that resemble bricks. I did a lot of experimenting to find the right recipe for 4800 feet that would use my stored wheat. I have tested it as high as 5300 feet, and currently am at 4800 feet. This is the result: a good, chewy, nicely shaped loaf.
2In stand mixer bowl, combine scalded milk, butter, sugar, and salt. Wait for it to cool. (about 15 minutes) Once cool, add 3 cups of the wh.wheat flour and the gluten, beat well with regular mixer blade.
3Add softened yeast mixture and remaining wh. wheat flour. Switch to dough hook. Beat until thoroughly mixed. Add a little of the white flour or a little more wh. wheat flour only if needed. Dough should be a soft sticky ball at the bottom of the bowl.
4Cover with plastic wrap and let rise 15 minutes.
5With dough hook and mixer set on low, knead bread for 2 minutes.
6Put dough into a buttered bowl. Cover and let rise 40 minutes.
7With lightly buttered hands, punch down dough and slap out air bubbles. Let rise covered another 30 minutes.
8With lightly buttered hands, punch down dough and slap out air bubbles. Let rise covered another 20 minutes
9With lightly buttered hands, punch down dough and slap out air bubbles. Divide into two balls for loaves. cover and let rest 10 minutes.
10Shape into loaves and place into two well buttered loaf pans. Let rise in a warm place to the top of the pans (not doubled)
11Bake at 375-400 degree preheated oven for 35-45 minutes
12Lay bread on side on a rack until it cools enough to pop out of the pans, and finish cooling.
butter tops if desired