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•    3 cups whole wheat flour
•    1 tablespoon dry yeast
•    3 cups high gluten flour
•    2 cups warm water
•    3 tablespoons vegetable oil
•    3 tablespoons honey
•    2 scant teaspoons salt
Sift 3 cups whole wheat flour into a large bowl.  Add dry yeast, and gluten flour.  Stir with a wooden spoon to mix well.  Add water, and mix until slightly lumpy but all wet.  For lighter bread, cover bowl, and let dough sponge for 10 minutes.  Add oil, honey and salt.  Add flour in bowl until too hard to stir, then pour on lightly floured board to knead in rest of flour.  Knead at least 12 to 15 minutes or until dough is smooth and elastic.
Preheat oven to 150 o during this time.  Lightly oil hands.  Divide dough into 18 to 20 equal portions.  Shape into scones and place on greased pans.  Turn off oven. Place bread in oven.  Set a kitchen timer, and watch closely.  Let rise until double in bulk, approximately 10 to 15 minutes.