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1
Put the whole wheat flour and vital gluten in a food processor, add the salt and yeast, and process for 5 seconds.
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2
With the machine running, add the sweetener, the oil or butter, and most of the milk through the feed tube (youll need a little less milk if youre using a liquid sweetener).
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3
Process for about 30 seconds, then remove the cover.
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4
The dough should be in a well-defined, barely sticky, easy-to-handle ball.
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5
If its too dry, add milk 1 tablespoon at a time and process for 5 or 10 seconds after each addition.
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6
If too wet, which is unlikely, add a tablespoon or two of flour and process briefly.
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7
Use a little more of the oil to grease a large bowl.
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8
Shape the dough into a rough ball, place it in the bowl, and cover with plastic wrap or a damp towel.
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9
Let rise for at least 2 hours, until nearly doubled in bulk.
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10
Deflate the ball and shape it once again into a ball; let rest on a lightly floured surface for about 15 minutes, covered.
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11
Using only enough white flour to keep the dough from sticking to your hands or the work surface, flatten it into a rectangle as described in the headnote; let it rest for a few minutes.
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12
Use the remaining oil or butter to grease an 8 1/2 by 4 1/2-inch loaf pan.
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13
Place the loaf in the pan, flattening the top of it with the back of your hand.
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14
Cover and let rest for 1 hour, or until the top of the dough is nearly level with the top of the pan.
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15
Heat the oven to 350 degrees.
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16
Brush the top of the loaf lightly with water, then put in the oven.
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17
Bake for about 45 minutes, or until the bottom of the loaf sounds hollow when you tap it (it will fall easily from the loaf pan) or the internal temperature reads about 210 degrees.
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18
Remove the loaf from the pan and cool on a wire rack.
