1 pkg. yeast (not quick rising)
2 3/4 c. warm water (85 degrees)
1/2 c. honey
1/2 c. oil
1 tbsp. salt
8-9 c. whole wheat flour
4 tbsp. wheat gluten
6 tbsp. soy quik
2 tbsp. soy lecithin
1000 mg vitamin C

The last 4 items can be found at the health food store.

In a large bowl dissolve yeast and 1 teaspoon honey in water. In 10 minutes when it bubbles up add honey, oil, salt, gluten, soy quik, lecithin, vitamin C and 3 cups of flour. Stir 200 strokes. Add 1 cup flour. Stir briefly. Add remaining flour and mix until absorbed. Knead 200 strokes. Return dough to bowl and let rise 1 hour. Knead briefly. Let rise 45 minutes. Knead briefly.

Put dough in 2 loaf pans. Let rise until almost doubled in size. Butter top of loaves and bake at 450 degrees for 15 minutes. Then reduce heat 5 degrees every 5 minutes until 300 degrees is reached. Continue baking at 300 degrees until bread has baked a total of 1 hour. Remove bread and butter; top again. Turn bread out of pans. Turn loaves on their sides across pans to cool.