Best Yet Whole Wheat Bread

For those of you that have tried my homemade bread recipe, I am willing to divulge the "secret" so everyone can enjoy!

Note: "Whole Wheat Flour" is found in the baking aisle, by the rest of the flour. Make sure it says "whole" on it. Otherwise, it's just regular flour. "Vital Wheat Gluten" is also found on the baking aisle. It's in a bag, by the gluten-free stuff. I know that seems wierd to put gluten by gluten-free, but, that's where it is. I've found "Bob's Red Mill" brand at King Soopers.

The Bread
1/3 c. honey
1/3 c. olive oil
2 1/2 c. warm water
1 1/2 tb. yeast
1 tb. salt
6-7 c. whole wheat flour
1 1/2 c. vital wheat gluten

1. Combine warm water, yeast, and 2 c. flour in a large mixing bowl (I have a Bosch, but a KitchenAid should be big enough). Allow to sponge for 15 minutes.

2. Add honey, oil, gluten, salt, and 4-5 c. additional flour until the dough begins to clean the sides of the bowl. Do not allow the dough to get too stiff and dry. It should be smooth and elastic.

3. Knead the bread (mixer: 5 min, hand: 7-10 min) until smooth, elastic, and small bubbles appear beneath the surface.

4. Form into 2 loaves (or roll out to make cinnamon rolls, or form into balls for dinner rolls...) and put into greased loaf pans to rise in a slightly warmed oven until double (about 30-40 min).

5. Bake at 350 for 25-30 minutes, until top and sides are golden brown and it sounds hollow when tapped on bottom.