• Mix ONLY 3 CUPS of the flour, yeast, salt and vital wheat gluten together with a whisk in a large bowl. If you'd like to add seeds to your bread, stir them in here.
• Measure out lukewarm water--make sure it's not hot as that would kill the yeast. Mix honey and warm water together in a liquid measuring cup, then add to the dry ingredients until mixed well.
• Let sit for 20-30 minutes to let the flour absorb some of the water.
• Next, add 1 cup of flour, and up to an additional cup of flour (1/4 cup at a time, up to 5 cups flour total) until the dough firm and sticky. I find 1 or 1.25 cups of flour is perfect. You want it sticky and not too stiff and dry, but able to hold it's shape and not be batter-like.
• Knead for 10 minutes either by hand or with a stand mixer with dough hook. The dough should be stretchy.
• Cover the bowl with a towel and put it in a warm place. Let it rise for 45 minutes, or until doubled in size. On the counter is fine, or if your house is cold, put the bowl in the cold oven with the oven light on.
• Line a loaf pan with parchment paper or grease it. Form the dough into a loaf and place in the pan. Sprinkle some seeds on top if you'd like.
• Cover with a towel, and let rise another 30-60 minutes, until the dough rises above the pan.
• Bake at 350 for 35-40 minutes, until the bottom of the loaf sounds hollow when tapped.
• Let cool (at least mostly cool) before cutting with a bread knife.

Notes

• This recipe is perfect for making my bread bunny, which is featured on my Instagram account and in my Kids Cookbook! Shape the bunny after the first rise.
• For cinnamon-raisin bread, mix 1 TBSP cinnamon and 1/2 cup raisins with the dry ingredients.