Grease a standard 8 ½ x 4 ½ inches loaf pan and keep it ready.

I made the dough in my stand mixer. Add the whole wheat flour, bread flour/all purpose flour, vital wheat gluten (if using), brown sugar, salt and yeast to the bowl.

Mix to combine. Meanwhile combine the milk, water and the olive oil in a measuring cup and heat until it lukewarm. Add it to the mixing bowl and attach the mixer with the paddle attachment.

Mix everything together to combine and then run the mixer on high for about a minute.

The dough will be soft and slightly sticky. Drop the dough into the prepared loaf pan and using your palm flatten it out as much as possible. I had a little help from the helper here who had fun making his hand print on the dough.

Cover the loaf pan with a lightly greased plastic wrap and let the dough rise for about an hour or until the dough rises slightly above the rim of the pan.

Towards the end of the rising time, preheat the oven to 400 F.

Once the dough has risen, bake it for 25 to 30 minutes or until the top is golden brown and the bread sounds hollow when tapped. Keep an eye on the bread from about 15 minutes and if you feel that the top is browning too quickly, lightly tent it with an aluminum foil and continue baking.

Carefully remove the bread from the loaf pan and cool completely before slicing. I have to say once again this is one of the easiest whole wheat bread that I have baked and was done within couple of hours from start to finish.