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To the bowl of a stand mixer add warm water, honey and instant yeast. Watch for the instant yeast to activate. It will begin to cling together and you will notice a sweet 'yeasty' smell.
Add in the sourdough discard, salt, whole wheat flour and vital wheat gluten. Mix until completely combined and the dough feels tacky (not super sticky) and pulls away from the sides of the bowl.
Knead for 8-10 minutes until the dough is smooth and elastic. Add more flour a Tablespoon at a time if needed, being careful not to over-flour the dough.
Cover the dough and let it rise in a warm place for about an hour or until just about doubled in size.
Once risen, turn the dough out onto the countertop. Pat the dough into a small rectangle about the size of a 9 by 5 loaf pan. Starting closest to you, roll the dough up tightly, pressing in at the seam with every roll. After it forms a cylinder, pinch the seam closed.
Spray the bread pan if it's not non-stick and place the dough into the bread pan. Cover with a shower cap or kitchen towel. Let the dough rise again, for about an hour until just about doubled in size.
Preheat oven to 350 degrees. Bake loaf in preheated oven for 38-40 minutes. Brush top of warm bread with butter. Let the bread cool completely before slicing the bread with a bread knife.