Italian Wheat Sandwich Bread
1 1/2 cups warm (not hot) water
2 tsp yeast
1 T honey
1 T olive oil
1 tsp salt
1 1/4 cups whole wheat flour
1 T vital wheat gluten
1 1/2 cups unbleached or bread flour, more or less as needed
Dissolve yeast and honey in water, let sit until bubbly, about 5 minutes.
Stir in the whole wheat flour, wheat gluten, salt and oil with wooden spoon. Add unbleached flour until too hard to stir.
Remove to floured surface and briefly knead in enough unbleached flour until no longer sticky, just slightly tacky.
Return to bowl, cover with plastic wrap and let rise until almost doubled, 45-60 minutes. (optional - can do second rise)
When rise is complete remove dough to a floured surface without deflating completely.
Gently form dough into loaf by bringing sides together and pinching together into a seam.
Place seam side down in greased 5x9 loaf pan.
Cover with plastic wrap and let rise 30-60 minutes or until 1 inch higher than loaf pan.
Bake for 20-25 minutes in 375 oven, spray oven with water a few times during beginning of baking time.