Whole Wheat Bread

I love this bread because it is fast, easy and deliciously moist. It comes from my mother-in-law's nutritionist friend. the ingredients are listed in the order you add them, which is why flour appears twice.
3 1/2 cups whole wheat flour
1/3 cup gluten
4 tsp yeast
2 1/2 cup water (120 - 130 F)
1 Tbsp salt
1/3 cup oil
1/3 cup honey
1 1/4 tsp lemon juice
1 cup whole wheat flour
1 cup powdered milk
1/2 milled flax seeds

Mix the first three ingredients then add water all at once and stir to combine. (I mix it by hand because the dough hook on my machine doesn't do a good enough job.) Let stand for 10 minutes to give the yeast a chance to do its thing. Add salt, oil, honey and lemon juice and beat for 1 minute with your dough hook or mix vigorously with a spatula until well combined. Add last 3 ingredients and mix well before after each new addition. Knead for 6-10 minutes in the mixer or by hand. If you are using a mixer, the dough will be very sticky so just pour into two 8" x 4" greased loaf pans. If you are kneading it by hand, you will need to use flour so it doesn't stick to everything but use as little as possible so it stays tender. You can shape the loaves for bread pans or put your shaped loaves on a cookie sheet rustic style. Warm your oven to 200 F and let bread rise there for 10-15 minutes. That's it! If you let it rise too long, it will fall while baking. (I know this from sad experience.) Leave your pans in the oven and turn it up to 350 F and bake 30-35 minutes.