Mix together:
1 cup warm water (115 degrees to 120 degrees)
2 T. yeast (heaping Tablespoons.)
Set aside
Place in Mixer:
2 T. salt
1/3 - 1/2 c. oil
1 c. honey (or could substitute sugar (3/4 to 1 c. sugar)
4 c. warm water
6 c., whole wheat flour
1/2 c. gluten flour
Mix well and then add yeast mixture, continue to mix.
Slowly add:
5-6 c. more wheat flour
Add only enough flour until dough pulls away from bowl and is still a little sticky. Mix for 3 minutes. Let rest for 7 minutes. Mix for another 10 minutes.
Divide dough in fifths (or fourths, if you have very large loaf pans), then roll each out and shape into loaves. Cover and let rise until around double in size (be careful not to let them "over rise," or they can fall)--approximately an hour to an hour and a half.
Bake in preheated oven @ 350 degrees for 30 minutes. Remove from pans immediately and let cool on bread racks. Do not cut into the loaves for 30 minutes
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