Follow manufacturer’s instructions to add dry ingredients, liquid ingredients, and yeast. Bake on wheat bread setting. Let cool before slicing.

Sprinkle yeast over warm water and let sit until yeast has dissolved, about 5 minutes.

Combine whole wheat flour and vital wheat gluten. Add water/yeast mixture and begin to mix until incorporated. Add salt and knead until a smooth dough forms, about 10 minutes.

Place dough in a lightly oiled bowl. Cover and let sit in a warm area until doubled in size, about 45 minutes.

Punch down dough, cover and let rise again until doubled in size, about 45 minutes.

Punch down dough a second time and shape into a loaf. Place in oiled loaf pan or on oiled baking sheet, cover and let rise in a warm area until doubled in size, about 30 – 40 minutes.

Meanwhile, preheat oven to 350°F.

If desired, spray the top of the loaf with a light mist of water before placing in the oven. Bake for 45 – 60 minutes, until internal temperature reaches 205°F and the top crust is golden brown.

Let cool, then slice.