How to Make It
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 14.25 ounces (about 3 cups) flour, 2 cups water, and lemon juice in the bowl of a stand mixer, stirring well. Cover and let stand at room temperature 3 hours to hydrate flour.
Dissolve 1 tablespoon honey and yeast in 1/4 cup warm water; let stand 20 minutes or until very bubbly.
Stir remaining honey and 2 tablespoons butter into hydrated flour mixture. Stir in yeast mixture. Combine 14.25 ounces (about 3 cups) flour, vital wheat gluten, and salt, stirring with a whisk. Add flour mixture to yeast mixture; mix on low speed with dough hook until just combined. Mix on low speed 11 to 13 minutes or until dough is smooth and elastic.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let stand in a warm place (85° to 95°F), free from drafts, about 2 hours.
Turn dough out onto a work surface (try not to use extra flour here; I didn’t need any); fold dough in half 4 times. Divide dough in half. Pat each half into a 12 x 9–inch rectangle-oval shape. Roll up dough tightly jelly-roll style, starting with a short side; pinch ends and seams to seal. Place each dough roll, seam side down, in an 8 x 4–inch loaf pan coated with cooking spray. Coat dough with cooking spray; cover loosely with a damp towel or plastic wrap coated with cooking spray. Let rise about 1 hour to 1 hour 15 minutes or until loaves rise and crest a couple of inches above rim of pans.
Preheat oven to 350°F.
Uncover loaves, and bake at 350°F for 20 minutes; shield loaves loosely with foil. Bake an additional 20 minutes or until browned on top and loaves sound hollow when tapped. Insert a thermometer into center of each loaf; you want it to be 190° to 200°F.
Cool in pans on a wire rack 15 minutes. Remove from pans; brush tops with 1 1/2 tablespoons butter. Cool completely before slicing.
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Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice