Honey Whole Wheat Bread (that isn't too sweet)

I've been looking for a good whole wheat bread recipe for a long time.  I've gone through a few different recipes.  Some have been good, but didn't have a great texture.  Others seemed to go stale too fast.  This one was a little too sweet for anything but pb&j's so I reduced the amount of honey in it.  The proof of the goodness of the recipe is that my 7-year-old doesn't pick the insides of his sandwich off and leave the bread like he was doing with my last recipe (it was really good, nice texture, but had no sweetener in it, and did tend to go stale faster than we ate it).  

I can't find our camera (thanks to my 3-year-old I'm sure!) so I stole this picture off of the food.com website where I got the recipe.

Another bonus of this recipe is 1 fewer raising times than my previous recipe.  

Ingredients:

4 1/2 tsp yeast

4 C water

1/2 C butter, softenend

1/4 C molases

1/4 C honey (the original called for 1/2 cup but it was too sweet)

2 tsp salt

10 C whole wheat flour (the original calls for 6c wheat 4c white flour, but it tastes good with all whole wheat)

1/4 cup vital wheat gluten (my addition since I'm using whole wheat flour)

Dissolve yeast in warm water.

In a large bowl comine butter, molases, honey, salt, and mix well.

Add yeast mixture, then gradually add flour.

Knead until smooth (I just do this in my kitchenaid)

Raise until double  (about 1 1/2 hours) in a warm place.

Punch down and let rest for a few minutes.

Divide into 4 parts (I do 3 because my bread pans are extra long) and shape into loaves.

Place in pans (it says to grease them, but I don't) and let rise for an hour or so.

Bake at 375 for 35-40 minutes.