By Robert J.Matthews
3 cups whole wheat flour 1 1/2 cups all-purpose flour 2 tablespoons vital wheat gluten 2 teaspoons salt 1 packet instant yeast 3 tablespoons honey 1 1/4 cups warm water 3 tablespoons canola oil
In a large mixing bowl, whisk together the flours, wheat gluten, salt and instant yeast until well blended. Create a well in the center.
Add the honey, warm water and oil to the well in the center. Using a wooden spoon, mix together until a shaggy dough forms.
Turn dough out onto a lightly floured surface and knead for 5-7 minutes until smooth, slightly sticky and elastic.
Grease a large bowl and place dough inside. Cover with plastic wrap and let rise for 1 hour until doubled in size.
Punch down risen dough to release air bubbles. On a lightly floured surface, shape into a log and place in a greased 9x5 inch loaf pan.
Cover loaf pan loosely with plastic wrap and allow dough for second rise for 30-40 minutes until dough crowns over pan by 1 inch.
Bake bread for 30-35 minutes until deep golden brown on top and loaf sounds hollow when tapped.