Jenny's Whole Wheat Bread

2 1/2 cups warm water
1 TBSP yeast
(proof with a dash of sugar) *I added 1/2 c sugar
1/2 cup honey or brown sugar
1/4 cup oil
1 TBSP vital wheat gluten
1 TBSP salt
6-8 cups whole wheat flour (I can't remember how many cups it is because I do mine by feel and texture.  This is my best guess.)

Kneed until gluten is fully formed and flour hydrated.  Rise in oiled bowl for at least one hour or until doubled.  After risen, shape into two loaves and rise again for another 30 minutes or until loaves have doubled in size.  Bake at 375 degrees for 35-45 minutes or until brown on the bottom and hollow-sounding.