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1
Add 4 1/2 tsp yeast to 3/4 cup water.
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2
Add 1 cup of whole wheat flour and mix vigorously.
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3
Cover bowl with plastic and let sit for 45 minutes to proof.
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4
When sponge is ready, uncover bowl and add the 1 1/2 cups of warm water and 2 cups of whole wheat flour . Stir in very well.
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5
Now add the 1/2 cup vital wheat gluten, 2 1/2 tablespoons vegetable oil, 1/3 cup honey and 1 tablespoon salt. Mix these in well. Now start adding the remaining flour about 1/2 cup at a time. (I use my KitchenAid for this).
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6
Knead dough in mixer for 10 minutes or 20-30 minutes by hand. Take a break half-way through if you're hand kneading and let dough rest for 10 minutes.
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7
Place dough into large greased bowl (preferably not metal) and cover with plastic. Leave the dough to rise in a warm place for 1 to 1 1/2 hours until it doubles in size.
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8
Punch dough down, divide dough, and reshape into loaves. Place into greased 9x5 bread pans, cover with plastic and allow to rise again.
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9
Preheat oven to 350u00b0F.
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10
Make egg wash by whisking egg and water together in small bowl.
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11
Brush egg wash over tops of loaves and then place in the oven to bake for 40 minutes.
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12
To test for doneness, pull the loaf out of the pan and tap the bottom with a wooden handle. It should have a hollow sound.
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13
Cool these for at least an hour before slicing. If you don't wait that long the structure of the bread will not support a knife and will mush down and stay permanently mushed when you're done mangling it. Try to be patient.
