Add water to your KitchenAid and sprinkle with yeast. Mix in honey and let sit for 5-10 minutes until bubbly and frothy. (If using instant yeast, don't let it sit, just continue on to number 2.)

Add in the white flour, wheat gluten, and about half of the whole wheat flour. Mix with paddle attachment. Then add in melted butter and salt. Mix well.

Switch to dough hook and add in a few more cups of whole wheat flour.  Keep adding as you mix until the dough pulls away from the sides.  I usually do about 10 cups of whole wheat flour total.  But it depends on the weather etc.  "Knead" the dough on medium speed for ten minutes.

Transfer dough into a large greased bowl.  Mist top of dough as well with cooking spray, then cover with plastic wrap. Let rise about an hour or until doubled in size. But I often let mine sit for a few hours until I get around to it. Either works! (I've also been known to let mine rise in the Kitchen-aid bowl covered with a light towel until it overflows all of the my counter.  I don't think that's the proper way.

Spray your clean counter with cooking spray or dust with flour.  ( I prefer spray for easier clean up.) Dump out your dough and punch it down. Separate into four equal rounds and form them into loaves by gently pulling and tucking the sides down and underneath to get the top nice and smooth. Drop into greased bread pans. 

Let rise in pans until they're an inch or so above the rim of the pan, 30 minutes to an hour. They should look almost like beautiful loaves of bread already. Nice and puffy. Make sure you start preheating your oven when they're getting close. 

Bake in preheated 350 degree oven for 35 minutes. To fit all four at once, I put one loaf horizontally in the back and three side by side in front of it.  Of course you could half it.