Step 1

Mix the yeast, maple syrup and warm water in a large bowl or in the bowl of a stand mixer. Set aside for the yeast to bloom, about five minutes.

Step 2

Add the milk, oil, vital wheat gluten and 2 cups of whole wheat flour to the bowl. Mix thoroughly, then mix in the salt.

Step 3

Continue to mix in the flour, a quarter cup at a time and then, as the dough gets dryer, a tablespoon at a time, until the dough is no longer sticky. I needed about 3 ¼ cups this time, but on more humid days I've needed as much as 4 cups.

Step 4

Continue kneading the dough for another 10 minutes. You should have a really smooth, supple dough. Form the dough into a ball. Oil the bowl and place the ball of dough in it, coating the top with some oil or cooking spray so it doesn't dry out.

Step 5

Cover the bowl and set it aside in a warm spot. After 45 minutes it should have more than doubled.

Step 6

Remove the dough and punch it down, then form into a smooth ball. Divide into two pieces. Roll out each into an approximate rectangle, then roll each rectangle into a cylinder. Tuck the ends into the bottom and place the loaves in two oiled standard (6 cup) loaf pans, seam side down.

Step 7

Cover loosely (I use clean shower caps) and set aside in a warm spot for another hour or until they dome over the loaf pans. About 15 minutes before the bread has finished proofing, preheat the oven to 450 degrees.

Step 8

Place the loaves into the oven and bake 10 minutes. Turn down heat to 350 degrees and contine baking another 30 minutes.

Step 9

Cool on a rack for about about an hour, then remove the loaves from the pan and continue cooling on the rack.