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.