1. PROOF THE YEAST

Combine yeast, 120 g warm water, and a pinch of sugar. Stir and let sit 5–10 minutes until foamy.

2. MIX THE LIQUIDS

In a stand mixer (dough hook), combine: 510 g warm water, powdered milk, oil, honey, salt, and egg.
Mix on low (Speed 1) until blended.

3. ADD DRY INGREDIENTS 

Add whole wheat flour, bread flour, vital wheat gluten, and flaxseed meal. Mix on low until a shaggy dough forms. Add the yeast mixture.

4. KNEAD THE DOUGH:

Knead on Speed 2 for 7–9 minutes, stopping once halfway to scrape and flip dough.
Dough should be soft, elastic, and slightly tacky—pulling from sides but lightly sticking to bottom.
(If dough forms a tight ball, add water 1 tsp at a time.)

5. FIRST RISE

Transfer to a lightly oiled bowl, cover, and rise 60–90 minutes until puffy and nearly doubled.

6. SECOND RISE

Gently deflate. Cover and rest 45 minutes.

7. SHAPE THE LOAVES

Divide into 2 pieces, shape into tight logs, and place in greased 9×5 pans. Rest 10–15 minutes.

8. FINAL RISE

Cover and rise 30–55 minutes, until dough is domed and 1–1½ inches above pan. Preheat oven to 375°F.

9. BAKE

Bake 20 minutes, tent with foil, then bake 20 minutes more (200–202°F internal). Remove from pans after 5 minutes; cool completely before slicing.