Homemade wheat sandwich bread is easy to make (and freeze) and can save you so much money at the grocery store!
In the bowl of your stand mixer, combine the hot water and 1/3 cup honey. Stir to dissolve the honey. Add the yeast, and stir to combine.
Set aside for about 30 minutes, or until the yeast has activated and more than tripled in size.
Add the salt, olive oil, vital wheat gluten, and whole wheat flour to the proofed yeast.
Using the bread hook on your mixer, mix the dough at speed "2" until it clings to the hook and almost all the dough is off the sides of the bowl. If the dough seems "shaggy" or is still sticking to the bowl, slowly add more whole wheat flour 1/4 cup at a time.
Gather the kneaded dough into a ball. Add a drizzle of olive oil to the mixer bowl and turn the dough to coat with the oil.
Cover the bowl with a clean wet kitchen towel, and set aside until the dough has doubled in size (about ~1 hour). Rising time will depend on the temp in your house. (See cold house notes in post above)
Once the dough has doubled in size, mix the dough again using the bread hook at speed "2" for about 30 seconds.
Grease two 9x5 bread pans, paying special attention to the corners of the pan.
Remove the dough from the mixing bowl, and break it in two equal pieces. Flatten out each portion.
Like you're rolling a sleeping bag, take the long side of the dough and roll it up, tucking the short edges underneath to fit the length of the bread pan.
Let the dough rise in the pans until doubled in size. Rise time will depend on the temp of your house. (See cold house notes in post above)
Preheat your oven to 350 degrees. Bake both loaves at the same time for 35 minutes, or until the loaf makes a hollow sound if you "thump" the top of it.
Remove the pans from the oven and let them cool in the pans on a wire rack for about 10 minutes. Then, remove the loaf from the pan and allow to fully cool on the baking rack.
If you don't have a stand mixer, you can mix the dough by hand. Add the flour 1 cup at a time, and knead until the dough is easy to work with and pliable.
Sub in 1/3 cup of white sugar if you don't have access to or don't consume honey.
If you want to create a basic white bread recipe, replace with all-purpose or bread flour and leave out the vital wheat gluten. All measurements remain the same.