Add the warm water to a large bowl or the bowl of a stand mixer. Sprinkle the yeast and sugar over the top, and mix gently to combine. Let sit 5-10 minutes, until bubbly.
Add the oil, salt, honey, and milk, and mix until combined.
Add 3 cups of whole wheat flour and the vital wheat gluten to the bowl, and mix until combined. Stir in the last cup of whole wheat flour. Add the all purpose flour 1/4 cup at a time, mixing well after each addition, until the dough pulls away from the sides of the bowl. It should still be slightly sticky at the bottom, but it shouldn’t stick to your finger when quickly poked. Knead the dough until it’s smooth and pliable.
Place the dough in a lightly greased bowl. Cover and let rise in a warm place until doubled, about one hour.
After one hour, gently punch the dough down and divide it into two halves. Roll each half out into a rectangle that is approximately 12 by 18 inches. Roll up starting at the short edge to form a cylinder.
Place the cylinder seam side down in a greased loaf tin, and repeat with remaining dough.
Cover and let rise for an additional 45-60 minutes, until the loaves are about one inch above the top of the loaf tin. While the bread is rising, preheat the oven to 375.
Bake 25-35 minutes, until the bread is browned on top and sounds hollow when tapped.
Brush the tops of the loaves with butter if desired, and move to a cooling rack to cool completely.