That is what the recipe is called, and I believe it. This recipe has given me my best results yet for whole wheat breat. It isn't heavy and it rose amazingly well. And it is easy, so it's a win win! I got the recipe from my Worldwide Ward Cookbook: Mom's Best Recipes (pg. 38-9).
4 1/2 tsp. yeast (2 packets)
3/4 c. warm water
7-9 c. whole wheat flour from hard white wheat, divided
2 1/2 c. warm water
1/2 c. wheat gluten
1/3 c. honey
1 1/2 Tbsp. salt
2 1/2 Tbsp. vegetable oil
Combine yeast with 3/4 c. warm water; add 1 C. flour. Mix vigorously. Let sit for 45 minutes or until it starts to settle back down. Add 2 1/2 C. warm water and 2 C. flour. Stir very well. Add wheat gluten, honey, salt, and oil. Mix well. Slowly add 4-6 C. flour until good bread consistency (dough pulls away from walls well). Knead 10-15 minutes (by hand or in Bosch on level 1). Cut in half and form in two loaves (see note below). Place in greased pans, cover with a towel and let rise 45 minutes to 1 hour. Bake at 325 for 30-35 minutes. It should be very light brown and super yummy!
Note: I added 1/4 c. ground flaxseed and an extra bit of water. Just for an extra healthy kick. Sometime I'll have to try following the instructions on the ground flaxseed for using it to replace oil.
High Altitude note:
I don't know if this is from high altitude or not, but I'm pretending it is. I make 3 full size loafs out of this. The recipe says two, but when I do two the loaves are super duper tall. 3 loaves is just right for what you see here.