Add remaining 1 1/2 cups of flour and mix the dough until it begins to pull away from the sides of the bowl. It should be slightly sticky when touched.
Knead the dough with your mixer for 5 minutes (or for at least 10 minutes if you're kneading it by hand).
Spray two 9×5″ bread pans with non-stick cooking spray. I also like to line the bottom of the pans with wax or parchment paper. Also spray your countertop and hands.
Turn the dough out onto your counter and divide it into two equal pieces. Press each portion into a rectangle about 9 inches on the long side.
Roll them into logs and place in your prepared pans. Spray plastic wrap with non-stick cook spray and cover the pans. Allow the bread to rise for about an hour, or until the dough is rounded over the tops of the pans.
Place both bread pans on the middle rack of your cold oven. Turn the oven to 350 degrees F and bake for 30-38 minutes, until the tops are golden.
Remove from oven and smooth a stick of cold butter over the tops of the hot bread. Remove from pans and allow to cool.
*Vital wheat gluten can be found in the making aisle at the grocery store.Since whole wheat flour is a low-protein flour, the gluten helps to enhance the elasticity and light fluffy texture of the bread. I think it's essential in making really good whole wheat bread. *Recipe adapted from Bosch