Put the water and the yeast in the bowl of a stand-mixer. Drizzle in the honey and let the yeast proof 5 minutes.

Turn the mixer on the lowest setting with the dough hook attached. Add the whole wheat flour, oil, salt, gluten, and 2 1/2 cups white whole wheat flour. Let the mixer knead the dough 10 minutes.

Turn the machine off and let the dough rise in a warm location and covered with a damp towel until doubled (~1 to 1-1/2 hours). I blast my oven for 2 minutes, shut it off, then put the dough in there to rise.

Turn dough out onto a floured surface sprinkled with 1/4 c white whole wheat flour (a rubber spatula helps to get it out of the bowl). Sprinkle the dough with another 1/4 c white whole wheat flour. Punch dough down. Knead 3-4 couple times, incorporating in some of the new flour. Split dough into 2 portions and shape into 2 loaves. Place each in a loaf pan sprayed with olive oil. Spray the top of the loaves lightly with olive oil. Let rise again 1 to 1-1/2 hour until loaves are doubled in size.

Heat oven to 350F. Bake breads for 30-40 minutes or until golden brown. Let cool 20 minutes before removing from the loaf pans. Slice and serve or freeze until later. Yields: 2 loaves.