Mix the water, sugar, oil, yeast, salt, gluten, dry milk and white flour together in the bowl of a stand mixer fitted with a dough hook. Add two cups of the wheat flour and then continue adding until the dough forms a ball and the sides of the bowl are mostly clean. The dough should be soft but not overly sticky. Knead for 10 minutes.

(Alternatively, mix everything together in a bowl, stir with a wooden spoon and then, when it's come together enough, knead by hand for about ten minutes. Homemade bread AND a workout! Bonus).

Grease two bread pans. Divide the dough in half (I use a big knife) and shape each half into a loaf. Place the loaves into the bread pans and cover with a dish towel. Let them rise for 60-90 minutes (or until they've filled out the bread pan and have risen about an inch or so over the top of the pan. Carefully place the pans in a cold oven. Turn the oven on to 350 degrees and bake for 38 minutes.

Let cool in pans for about 10 minutes then remove from pans and let cool completely on a wire rack. Refrigerate overnight, then slice the entire loaf.