Okay, knowing that you'll need the basics: (flour, water, yeast, salt, olive oil, and honey) this is the easiest way for me to format these instructions for you.
The following steps should make it simple for you to stay organized as you prepare this yummy, healthy, whole wheat recipe...
Dissolve and let activate for 5-10 minutes:
5 tsp. (or two packages) active dry yeast
1/2 cup warm water (110-120 degrees)
1/2 tsp honey (this feeds the yeast and is a super great secret to good rising!)
Combine together with:
2 TB honey
2 TB olive oil
2 tsp. salt
2 cups hot water
6 1/2 - 7 1/2 cups whole wheat flour
2 TB vital wheat gluten flour
(I found that I only needed about 6 1/2 cups to start with, and added the rest in the kneading process. Less is more with flour!)
Knead the dough for 10 minutes, or until smooth and elastic. Place ball of dough in a greased bowl, cover, and let rise until doubled. (Hint: place on top of or inside a warm oven for great rising!)
Punch down, and let rest 15 minutes.
Divide dough in half, roll each into a 12 x 15 inch flat rectangle.
Roll up the rectangular dough, starting from the 15 inch edge.
Place loaves on a greased cookie sheet. Make some slashes on the top and brush with an egg wash. Cover & let rise until doubled.
Bake at 400 degrees for 20 minutes.
Warning: This could possibly be the easiest & yummiest "healthy" bread you'll ever taste. And trust me, I am NO baker, and I pulled this one off! I milled my flour fresh (more on that later) and the taste was exquisite. If you do not love whole wheat flour, I would suggest using a ratio of 3/4 whole wheat flour to 1/4 white flour - it might make the adjustment a bit easier.