Soft, Light Whole Wheat Bread

 Whole Wheat Bread - adapted from My Kitchen Cafe

2 1/4 cups warm water
1/4 cup sugar
1/4 cup oil
 1 tablespoon instant yeast
 1 tablespoons salt
1 tablespoons vital wheat gluten

1 tablespoons milk
2 cups bread flour
3-4 cups whole wheat flour(may need more or less)

Lightly spray bread pans with cooking spray and set aside. Mix the water, sugar, oil, yeast, salt, gluten and milk together in the bowl of an electric mixer or by hand. Add the white flour and mix well. Continue adding the whole wheat flour until the dough cleans the sides of the bowl and the dough is soft but not overly sticky. Knead for 10 minutes until a soft, smooth dough has formed. Using oil or cooking spray to grease your hands and countertops, form the dough into 2 loaves. Place the loaves into the bread pans and cover with lightly greased plastic wrap. Let them rise in a warm place until the dough has risen about 1 1/2 inches above the top of the bread pan. Place the bread pans carefully in a cold oven. Turn the oven on to 350 degrees and bake for 38 minutes. Remove from the oven and turn out the bread onto a wire rack. Let cool completely before placing in bags to put in the freezer.