Mise en place. In a medium bowl, mix 3 & 1/2 C. of the flour and the gluten together.
On medium-low heat, heat 1/2 C. water. Dissolve brown sugar into water. Add shortening and butter, stir to melt. Mix in honey. Do NOT overheat. Remove from heat and all to cool until just warm (or down to room temperature).
In stand mixer, dissolve yeast in 2 C. hot water. Add white sugar, salt, & flour/gluten mixture. Mix well.
Mix in water/brown sugar mixture.
Mix in rest of flour (you might not use it all) 1/2 C. at time until mix clings to hook and cleans side of bowl.
Knead on speed 2 for 2 min. Add flour a tablespoon at a time if dough “falls off” hook completely. Add no more than 1/2 C. total & keep in mind wheat bread will still be slightly “sticky,” unlike white bread.
Remove from bowl and place on lightly floured surface. Knead 3-10 times, form into round. Place in a large, well-greased bowl. Turn over to grease top.
Cover with a damp cloth and let rise until dough doubles in bulk, approx. 45-60 min. [Oven on warm for two min. provides perfect environment -or- heat 2 C. water in microwave for 3 minutes, then use steamy, warm microwave]
Punch down. Divide dough into two equal parts. Knead once or twice and shape into loafs. Place in greased bread pan, turning over to grease top. Allow to rise until dough doubles in bulk.
Bake at 350° for 35 min. If needed, cover with foil after 15 min. to prevent over-browning.
Remove from oven. Let sit in pan 5 minutes, then flip out onto rack to cool.
Final trick: for it to be perfect for cutting for sandwiches, let it stand for at least one day. Yes, seriously. I cut off the end and stick it in a Ziploc (it won’t fit with the end on there…plus I have to taste test…haha). Let it sit at least 24 hours. Now, it’s perfect for slicing!