Dissolve yeast in warm water with sugar.
In mixing bowl add honey, salt and oil; mixing to combine.
Stir in yeast mixture.
Slowly add bread flour.
Mix in vital wheat gluten.
Add whole wheat flour a little at a time, mixing until all the flour is incorporated and the dough begins to leave side of the bowl.
Transfer dough to a lightly floured work surface, knead for 5 minutes, until dough is smooth and elastic.
Place dough in a lightly greased large bowl.
Cover bowl with damp towel, let rise for about 70 minutes or until doubled in volume.
Punch down dough.
Half dough and shape into two loaves.
Place the loaves in lightly greased 9x5 inch loaf pans, and cover with a damp towel.
Let rise until double in volume.
Bake in pre-heated 375 degree oven for 30-35 minutes until crust is lightly browned and bread sounds hollow when lightly tapped.
Remove the bread from the oven.
Cool it on a wire rack before slicing.
Store the bread in a plastic bag at room temperature.