Whole Wheat Sandwich Bread

I love homemade wheat bread, but the density of the typical loaf doesn't feel like "real" bread to me.  This softer version is a good combination of the two.  This recipe makes two loaves--one for now and one to freeze.

Ingredients:
6 cups of whole wheat flour
2 1/2 cups warm water
1 1/2 tablespoons instant yeast (Rapid Rise)
1/3 cup honey
1/3 cup oil
2 1/2 teaspoons salt
1 1/2 tablespoon vital wheat gluten

Directions:

• Combine water, yeast and 2 cups of flour in a large mixer bowl and let sponge for 15 minutes
• Add honey, oil, salt, gluten and 4 cups of flour to yeast.  
• Mix on low speed with paddle until dough starts to clean sides of bowl
• Switch to dough hook and knead for 6-7 minutes.  
• Form dough into two loaves and place in greased 9x5" pans
• Cover and let rise for 60 minutes until 1-2 inches above pan sides
• Bake in a 350 degree oven for 15 minutes.  Rotate loaves.  Bake 15 minutes more
• Remove from pans and let cool completely on wire racks.