1. Activate the Yeast (if not using instant yeast):

1. In a small bowl, combine the warm water, sugar (or honey), and yeast. Stir gently and let it sit for 5–10 minutes until foamy. Skip this step if using instant yeast.

2. Mix the Dough:

1. In a large mixing bowl, whisk together the whole wheat flour, salt, and vital wheat gluten (if using).
2. Add the yeast mixture (or combine water, sugar, and yeast directly) and olive oil. Mix until the dough comes together.

3. Knead the Dough:

1. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–8 minutes.

4. First Rise:

1. Place the dough in a lightly greased bowl, turning it to coat with oil. Cover with a clean kitchen towel or plastic wrap.
2. Let the dough rise in a warm, draft-free place for 1–1.5 hours, or until doubled in size.

5. Shape the Dough:

1. Punch down the dough to release air. Turn it out onto a lightly floured surface and shape it into a loaf.
2. Place the shaped dough into a greased 9×5-inch loaf pan, seam side down.

6. Second Rise:

1. Cover the loaf pan with a towel and let the dough rise for 30–45 minutes, or until it rises about 1 inch above the rim of the pan.

7. Bake:

1. Preheat your oven to 375°F (190°C).
2. Bake the bread for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
3. For a softer crust, brush the top with melted butter immediately after baking.

8. Cool and Serve:

• Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.