Whole Wheat Bread

This is the same recipe I've been using for years, but makes four loaves instead of two.  (The family likes this so much, and it's so easy that we've only bought bread once or twice since I bought my new mixer a year ago).  It freezes well.  I also use the dough to make fry bread for Navajo Tacos.

6 cups  (900 g) whole wheat flour
2/3 cup (108 g) vital wheat gluten
2 1/2 TB (22 g) yeast
5 cups very warm tap water
2 TB salt
2/3 cup oil
2/3 cup honey
2 1/2 TB lemon juice
4-5 cups (~700 g) whole wheat flour

Mix together first three ingredients in mixer with dough hook.
Add water all at once and mix for 1 minute.
Cover and let rest for 10 minutes.
Add salt, oil, honey, and lemon juice and beat for 1 minute.
Add last flour, 1 cup at a time, beating between each cup.
Beat (knead) for about 6-10 minutes until dough pulls away from sides of the bowl.  This make a soft dough.

Preheat oven for 1 minute to lukewarm and turn off.  Turn dough onto oiled counter top.  Dived, shape into 4 loaves, and place in oiled bread pans.  Let rise in warm oven for 10-15 minutes until dough reaches top of pan.  Do not remove bread from oven.  Turn oven to 350 and bake 30 minutes (30 minutes from the time you turn the oven on).  Remove from pans and cool on racks.  (for soft tops, lightly spray them with water, oil, or butter)