White Whole Wheat Bread with Olive Oil

I found this recipe on a food blog.  It is from the cookbook Healthy Bread in Five Minutes which I don't own yet, but I plan on buying soon.  The bread was very easy to make.  Just to make it clear, it is obviously not "made" in five minutes, that is just the amount of hands-on time that it takes.  There is about 3 1/2 hours of rising that you need to account for.
We were happy with the bread, but one tip is to not judge the breads' "doneness" by the darkness of the outside.  I ended up taking it out too early because it looked done, but it wasn't quite finished on the inside.


White Whole Wheat Bread with Olive Oil:
click here for printable version
adapted from Healthy Bread in Five Minutes


3 1/2 cups white whole wheat flour
3/4 tablespoon instant yeast
1 tablespoon salt
2 tablespoons vital wheat gluten
1 3/4 cup warm water
1/4 cup olive oil


In the bowl of a stand mixer, mix together the flour, yeast, salt and vital wheat gluten.  
Then, using the low speed, mix in the olive oil and water.  
Cover the bowl with plastic wrap and let sit for about 2 hours.
Sprinkle the dough with flour and remove to a piece of parchment paper.  Shape into a loaf.
Let sit for 90 minutes.
Preheat oven to 450 degrees, with the baking sheet in the oven.
Take sheet out of oven and put parchment and bread on the sheet and put back in the oven.
Using another metal pan (I used another baking sheet) pour one cup of hot water into the baking sheet and put on the rack under the bread.  Doing this will create steam in the oven and will give the bread a crispy crust.
Bake bread for 30 minutes.