Directions:

• In a mixing bowl, combine the warm water and yeast. Allow it to sit for about 5-10 minutes, or until frothy.
• In another bowl, whisk together 6 1/2 cups of whole wheat flour, vital wheat gluten, and salt. Ensure these dry ingredients are well mixed.
• In the bowl with the yeast mixture, add the canola oil, honey, and lemon juice. Stir until combined.
• Gradually add the dry ingredients to the wet mixture. Stir until a dough begins to form.
• Turn the dough onto a floured surface and knead for about 8-10 minutes, or until smooth and elastic.
• Shape the dough into a ball and place it in a lightly oiled bowl. Cover it and let it rise for about 1 hour or until doubled in size.
• Punch down the dough to release air bubbles. Divide into two portions and shape each into a loaf.
• Cover the loaves and let them rise for another 30-45 minutes, or until they have risen just above the edge of the pans.
• Preheat your oven to 350°F (175°C).
• Bake the loaves for 30-35 minutes, or until the tops are golden brown and they sound hollow when tapped.
• Let the loaves cool in the pans for about 10 minutes, then transfer to a cooling rack to cool completely.