Mill the wheat berries.

In the bowl of a stand mixer, add the water, olive oil, honey, vital wheat gluten and sunflower lecithin. Give it a quick whisk to combine. Next, add the flour and knead on low with the dough hook until no dry flour remains. Cover the bowl and let rest for 30 minutes.

After the rest period (autolyse) add the salt and instant yeast, knead on speed 2 (Kitchenaid stand mixer) for 10-12 minutes, until dough passes the windowpane test. While the dough is kneading, lightly oil a clear sided proofing vessel. Transfer the dough to the proofing vessel and let rise until doubled, usually takes 45 minutes - 1 hour. While the dough is rising, lightly spray two 8 1/2 x 4 1/2 inch loaf pans with cooking spray, set aside.

Once the dough has doubled, weigh it and divide it into two equal rectangles. Shape using the instructions shown above. Place each loaf into the prepared pans. Let the loaves rise uncovered. When the dough reaches the top of the pan, preheat the oven to 350 degrees. When the dough is an inch above the top of the pan, put the pans in the oven and bake for 40 minutes, until the dough reaches an internal temperature of 205 degrees.

Immediately or within a couple minutes of taking the bread out of the oven, remove it from the pans and let cool completely on a wire rack before slicing. Once cool, the bread loaves can be frozen up to 3 months.