Pour water into the bowl of the electric mixer.

Add the remaining ingredients and knead 2-3 minutes.  It should be cleaning the sides of the bowl by this point.  If it isn't, add 2 T wheat flour at a time until it does.

Whole Wheat Bread & Pumpkin-Wheat Bread
2 T instant yeast
1/2 c (2 oz) gluten
1/2 c brown sugar
4 t salt
1/4 c vegetable oil

White Bread (makes 2 loaves)
4 1/2- 5 c (1 lb 7.5 oz) all-purpose flour
2 T (.5 oz) gluten
2 c (16 oz) warm water
1 T instant yeast
1/4 c brown sugar
2 t salt
2 T vegetable oil

How the dough should look and feel
-It is just right when it is smooth, soft, and pliable. Also when it does not stick to your fingers, is a bit drier than roll or french bread dough, and when it holds a soft shape.
-It needs more flour if it is sticky, does not clean the sides of the bowl, or cannot hold a shape.
-It has too much flour if it is stiff, looks craggy or rough, or holds a very stiff shape.
-Another test is to roll it with a rolling pin. It should not stick to it or to the work surface, but just barely.

Cover tightly with plastic wrap and let rise 30 minutes in a warm place.

It should triple in size.

Stretch the first piece as long as you can, then roll it in a long rectangular shape.  Push out any airpockets.  Cut off any uneven sides and place them in the middle.  Roll over it again to incorporate them.

 Turn the loaf seam side down and press seam together to form a tight skin on the top.

Preheat oven to 350.  Remove plastic wrap and rise an additional 15 minutes.

Immediately remove from pans and place on a cooling rack.  Eat hot or cool to room temperature before slicing and storing.

Whole Wheat Sandwich Bread
makes 3 medium loaves

4 c water (room temperature)
8-10 c (2 lbs 10 oz) whole wheat flour

2 T instant yeast
1/2 c (2 oz) gluten
1/2 c brown sugar
4 t salt
1/4 c vegetable oil

Pumpkin Wheat Sandwich Bread
makes 3 medium loaves

4 c water (room temperature)
7-8 c (2 lbs 4 oz) wheat flour
29 oz can pumpkin

2 T instant yeast
1/2 c (2 oz) gluten
1/2 c brown sugar
4 t salt
1/4 c vegetable oil

White Bread
makes 2 medium loaves
*the flour does not need to be soaked

4 1/2- 5 c (1 lb 7.5 oz) all-purpose flour
2 T (.5 oz) gluten
2 c (16 oz) warm water
1 T instant yeast
1/4 c brown sugar
2 t salt
2 T vegetable oil

1.  Pour water into the bowl of the electric mixer.  Add the flour and knead 3-4 minutes.  The dough should feel slightly sticky.  Err on the wet side if you are unsure. Cover and let sit at least (1)30 minutes and up to 12 hours. 
*If you are making the white bread, you don't need to soak it.

2. Add the remaining ingredients and knead 2-3 minutes.  It should be cleaning the sides of the bowl by this point.  If it isn't, add 2 T wheat flour at a time until it does. Knead another five minutes and touch (2)test the dough.  Squeeze the top quickly with a few finger tips. The dough should not stick to them.  Add flour or water 1-2 tablespoons at a time to get the correct look and feel. Knead an additional 5 minutes.

3.  Cover tightly with plastic wrap and rise in a (3)warm place for 30 min.  Punch down and knead a minute or so.  Rise another 45-60 minutes. It should triple in size. 

4.  Thouroughly (4)grease three loaf pans (two for the white bread) with cooking spray. Set aside. Punch down dough and cut into 3 equal pieces.  Stretch the first piece as long as you can, then roll it in a long rectangular shape.  Push out any (5)airpockets.  Cut off any uneven sides and place them in the middle.  Roll over it again to incorporate them.  Starting at one end, tightly roll the dough.  Pinch the bottom to seal the seam.  Pinch the sides and bring them down to the bottom seam to seal the loaf completely.  Turn the loaf seam side down and press seam together to form a tight skin on the top. Place in the prepared bread pan. The dough should sit in the middle of the pan and not touch any of the sides.  Repeat with remaining dough.  Cover loosely with plastic wrap and rise 45 minutes. 

5.  Preheat oven to 350.  Remove plastic wrap and rise an additional 15 minutes.  Bake 40 minutes. The top should be dark golden brown and hard.  Immediately remove from pans and place on a cooling rack.  Eat hot or cool to room temperature before slicing and (6)storing.

Notes

1.  Letting the wheat flour soak will make better loaves of bread.  They will rise higher, be more moist and last longer.  Thirty minutes is better than none, but 8-12 hours is preferrable.  Letting it sit more than 12 hours can cause problems with the rising, so have 12 be the max.

2.  How the dough should look and feel:
-It is just right when it is smooth, soft, and pliable. Also when it does not stick to your fingers, is a bit drier than roll or french bread dough, and when it holds a soft shape.
-It needs more flour if it is sticky, does not clean the sides of the bowl, or cannot hold a shape.
-It has too much flour if it is stiff, looks craggy or rough, or holds a very stiff shape.
-Another test is to roll it with a rolling pin. It should not stick to it or to the work surface, but just barely.

3.  Because the wheat has been soaking in the water for several hours, the dough will be at room temperature.  It is a heavy dough and may not rise properly if it isn't warmed right after kneading.
-My favorite heat source for bread is to use a microwavable heat pack.  I made one filled with rice.  It takes 5 minutes in the microwave and stays warm for an hour or two.  I place it under the bowl to help the dough rise. 
-A warmed oven works well.  Heat it for five minutes or so, then turn the heat off and place the bread in to rise.  Be sure the bread is covered with an airtight seal or it will dry out.
-In the winter I place the dough bowl on the fireplace mantel.
-I've heard of people placing the bowl in a warm dryer as well.

4.  A good quality cooking spray works best. It is very frustrating to have your loaves stick to the pan. I have not had good luck using butter, oil, or shortening to grease the pans. If you do use any of these, line the bottom of the pan with parchment paper to ensure a clean release.

5.  Airpockets, even small ones can create large holes in the loaves when baked.

6.  Storage tips
-Cool completely. Store in plastic bags. You can store the whole loaf or slice and store it. I usually slice all of the loaves, bag them, freeze two of the them, and use one.
- They are of course best the first day, but still pretty soft and moist 2-3 days after baking.
-To thaw, remove from freezer and let sit at room temperature a few hours. You can remove a few slices and microwave them 20-30 seconds, turning once.