Mix together 4 Cups hot water, 1 Tablespoons salt, 1 Cup honey and 1/2 Cup oil in mixer using dough hook. Mix until dissolved.
Then add in 6 cups of whole wheat flour (hard white wheat), one cup at a time.
Mix about 10 minutes until stringy.
Then add 3 Tablespoons yeast dissolved in 1/2 cup warm water, 1/2-3/4 cup vital wheat gluten, and 5-6 cups more wheat flour.
Add flour until dough starts to come off sides of mixer, and you can pinch dough where it doesn’t stay on your fingers.
Then mix for 5 minutes using the dough hook on lowest speed.
Place in oiled bowl, cover with towel and rise until doubled, about 30-45 minutes.
Punch it down and allow to rise in the bowl again another 30-45 minutes.
Punch down the dough again.
Cut the dough and shaped them into loaves (will make 4-5 regular sized loaves or (3) 12 -inch pans).
Let dough rise in pan until 1 inch above pan, about 30 minutes.
Then bake at 350 degrees for 10 minutes, then turn down to 325 degrees for 25 minutes more.
Cool for 10 minutes, then place in bags and freeze while still warm.