Honey Whole Wheat Bread

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This bread turned out delicious! I used avocado oil as an experiment and was very happy with the results, it did not change the flavor of the bread at all. The recipe that I used said that it made three loaves of bread. I must have had larger bread pans than the recipe creator had because my loaves came out small. I will divide this recipe into two loaves next time. I used hard white wheat berries for this recipe, they have a lighter taste than the hard red wheat berries. I would love to hear of your bread baking experiences. Please let me know about them in the comments.

Whole Wheat Bread
Makes 2 loaves

Mix together to make a sponge:
1/3 c. oil (whatever kind you prefer)
1/3 c. honey
3 c. warm water
3 1/2 c. whole wheat flour
1 1/2 T. yeast

Let sit for 30 minutes. After 30 minutes sponge will be doubled in size and bubbly.

Add:
3 1/2 c. flour (may need more)
1 T. vital wheat gluten
3 tsp. salt

Knead with mixer until ball is formed and dough pulls away from the bowl. May need to add up to two additional cups of flour. Knead for 6-8 minutes.
Remove dough from bowl onto oiled or floured surface. Divide into 2 loaves, form loaves, and put into greased pans. Let rise until double in size, 1 - 1 1/2 hours. Bake at 350* for 30-40 minutes. When done baking let rest in pans for 10 minutes before removing. Turn out onto cooling rack. Enjoy!

Note:
The vital wheat gluten assists with the texture since fresh ground wheat is used.