5 cups water
1/2 cup olive oil
2 tbs salt
10ish cups freshly milled whole wheat flour
1 cup brown sugar (or honey)
2 tbs 1 tsp yeast
3 tbs gluten
a few cups more flour to add while kneading
Add all ingredients, in order, (except the extra flour) in a heavy-duty mixer with dough hooks. Turn on low and begin mixing. Once mixed, add the extra flour gradually, increasing the speed as needed. Add flour until the dough cleans the side of the bowl. Knead on high speed for 8 minutes.
Grease a bowl with cooking spray. Turn the kneaded dough into the bowl and let rise until doubled, about 2 hours.
Punch down the dough. Divide into three loaves. Shape the loaves and place in oiled bread bans. You can score the tops with a knife for effect and to keep the bread from splitting.
Cover and let rise for 20-30 minutes.
Bake in a preheated 375 degree oven for 35 minutes. I turn mine around after about 20 minutes so they get evenly browned.
Let rest in pans for 5 minutes. Turn out and cool for at least 30 minutes before slicing.