100% Whole Wheat Bread
2 tsp dry yeast
1 cup lukewarm water
2 T honey
1/4 cup buttermilk, warmed
1 egg, lightly beaten
2 T light olive oil
1 tsp salt
3 cups whole wheat flour, more or less as needed
1/4 cup vital wheat gluten
Combine yeast, water and honey, let sit until foamy*
Add buttermilk, egg, oil and salt to yeast mixture. Stir in 1 1/2 cups whole wheat flour and all of wheat gluten, mix with hand mixer or stir with wooden spoon until smooth and elastic.
Stir in remaining flour 1/2 cup at a time - use wooden spoon until too hard to stir, then knead in flour until tacky, but no longer sticky. Use more or less flour as needed and knead for about 5 minutes.
Place dough in oiled bowl (flip dough so top is oiled), cover with plastic wrap, let rise until doubled in size, about 45-60 minutes. Punch down, knead briefly and let rise again until doubled.
Punch down dough, gently form into loaf and place in greased loaf pan.
Let rise again until dough is about 2 inches higher than edge of pan, about 30 minutes.
Bake at 375 for 25-30 minutes, spraying oven with water several times during beginning of baking.
*if using instant yeast, add yeast directly to flour, then add wet ingredients to flour mixture.