Put the warm water in Bosch or standing mixer, add 6 cups whole wheat flour.  Add Vital Wheat Gluten, Dough Enhancer, SAF yeast, oil, and honey.  Mix well, and then add the salt and enough flour (4-6 cups) to make a medium stiff dough.  The dough should pull away from and clean the sides of the mixer.  Knead for 5-6 minutes, until elastic and smooth.  When the dough is done mixing you should be able to gently massage and stretch the dough into a very thin membrane without much tearing.  Spray hands and counter with cooking spray.  Divide dough into equal parts.  Shape and place in greased pans.  Each pan should be half full with dough.  Cover pans with plastic wrap and let rise till double about 1 ½ inches above the top of the pan. Bake at 350 degrees for 25-35 minutes, until middle of bread reads 185 degrees on an instant-read thermometer. Let cool at least 15 minutes before slicing to prevent gummy slices.
Note: Always add gluten when making any 100% whole wheat yeast bread recipe.
Note: Freeze whole wheat flour to prevent spoilage.