Pour warm water into a large bowl and stir in honey and yeast. Let it rest for about five minutes until the surface looks creamy and lightly foamy. Add oil and stir again.

In another bowl, blend the whole wheat flour, vital wheat gluten, and salt. Scoop about half of this dry mix into the yeast bowl and stir until it becomes thick and sticky.

Add the rest of the flour slowly, stirring until the dough begins to gather into one mass. Move it onto a lightly floured surface and knead for eight to ten minutes, or until it feels smooth, springy, and just a bit tacky.

Set the dough in a lightly oiled bowl, turn it once so it gets coated, then cover it with a towel. Let it rise in a warm place for about forty five minutes, or until it expands to twice its size.

Press the air out, split the dough into two equal portions, and shape each one into a tight loaf. Place them in greased pans, cover again, and let them rise for about twenty to thirty minutes, just until the top lifts a little above the pan.

Bake in a preheated three hundred fifty degree oven for about thirty to thirty five minutes, or until the tops turn a deep golden color and the loaves sound hollow when tapped. Remove from the pans and cool on a rack before cutting.