Start by adding 1½ cups warm water into the loaf pan fitted in the bread machine.

Measure ⅓ cup extra virgin olive oil first and then ⅓ cup honey and add to water.

Add 3 cups of flour, then 2 teaspoons kosher salt and ¼ cup vital wheat gluten.

Add the remaining 1½ cups flour (for a total of 4½ cups whole wheat flour) over the salt and vital wheat gluten.

Make a small well in the flour and place 1 tablespoon active dry yeast into that well.

Set the bread machine to the manufacturer's instructions for wheat bread with a light crust.

Sprinkle 1 tablespoon active dry yeast over 1½ cups warm water and mix in the ⅓ cup honey.

Let that sit for 5 minutes, or until the mixture gets creamy and a bit bubbly.

In a large mixing bowl or bowl fitted for a stand mixer, mix together 2 teaspoons kosher salt, ¼ cup vital wheat gluten, and 3 cups of flour.

Add ⅓ cup extra virgin olive oil to the water mixture.

Make a well in the flour mixture and pour in the water mixture.

Mix by hand with a wooden spoon or on low speed using the stand mixer fitted with a dough hook, until the flour is completely moistened.

Stir in an additional ¾ cup of flour into the dough mixture.

If the dough is still sticky add up to another ¾ cup of flour, adding only ¼ cup at a time, until the dough is not sticky and easily pulls away from the sides of the bowl.

Turn the stand mixer to medium-low and knead the dough for 5-10 minutes, or until the dough is smooth and shiny.

Alternatively, to knead the dough by hand, turn the dough out onto floured work surface.

Fold the dough over itself and repeat, kneading for 10-15 minutes, or until the dough is smooth and elastic.

Place the kneaded dough into a large mixing bowl that has been lightly greased with oil.

Cover the bowl with plastic wrap or a kitchen towel and let rise in a warm spot until doubled in size (about 1 hour).

Once the dough has doubled, punch dough down and shape in one 2-pound loaf or into two 1-pound loaves.

Place the loaf or loaves into a greased loaf pan.

Cover the pans with a towel or plastic wrap, and let rise until doubled again.

Once doubled, bake the bread at 350 degrees F for 35-40 minutes for a 2-pound loaf and 25-30 minutes for a 1-pound loaf, or until your bread reaches an internal temperature of 190℉/87℃.

Allow the bread to cool in pan(s) for 10-15 minutes and then remove the bread from the pan and allow it to cool fully on a cooling rack.