Whole Wheat Sandwich Bread

Instructions

1. Activate the yeast
   In a large bowl, combine warm water and honey. Sprinkle the yeast over the mixture and let it sit for 5-10 minutes until foamy and activated.
2. Mix the dough
   Add the melted butter, salt, whole wheat flour, bread flour, and vital wheat gluten (if using) to the yeast mixture. Stir until a shaggy dough forms. Turn out onto a lightly floured surface.
3. Knead the dough
   Knead the dough for 8-10 minutes until smooth and elastic. The dough should spring back when lightly pressed. If it feels too sticky, add a tablespoon of flour at a time. If too dry, add a teaspoon of water.
4. First rise
   Place the dough in a lightly oiled bowl, turning once to coat. Cover with a clean kitchen towel and let rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size.
5. Shape the loaf
   Punch down the dough to release air bubbles. On a lightly floured surface, shape the dough into a rectangle about the length of your loaf pan. Roll it up tightly, pinching the seam to seal. Place seam-side down in a greased 9x5 inch loaf pan.
6. Second rise
   Cover the loaf pan with a kitchen towel and let rise for another 45-60 minutes, until the dough has risen about 1 inch above the rim of the pan.
7. Bake the bread
   Preheat the oven to 375°F (190°C). Brush the top of the loaf with milk and sprinkle with oats if desired. Bake for 35-40 minutes until golden brown and the bread sounds hollow when tapped on the bottom.
8. Cool and store
   Remove from the pan immediately and cool completely on a wire rack before slicing. Store in an airtight container or bread bag at room temperature for up to 3 days, or freeze for longer storage.