In your mixer fitted with a dough hook, combine 3 1/2 cups of whole wheat flour, the vital wheat gluten, and the yeast.  Add the hot water.  Mix well then allow it to sit for 10 minutes.

Add the salt, oil, honey and lemon juice and mix.  Add the remaining 2 1/2 cups of whole wheat flour, 1/2 cup at a time and allowing it to mix in completely before adding more.  Let the dough knead in the mixer for 8-10 minutes until the dough pulls away from the sides of the bowl.

Remove the bowl and cover with a towel.  Place in a warm spot to rise about one hour.

Spray two loaf pans with nonstick spray.  Dump risen dough onto lightly floured surface and divide in half.  Form into a loaf shape and place into the sprayed pans.  Preheat oven for 1 minute to warm it up a bit, then turn it off.  Place pans into the oven and allow the dough to rise until it comes to the top of the pans, about 20-30 minutes.  Leave the pans in the oven and turn the oven on to 350 degrees and bake for 30 minutes.

Once fully baked, remove the bread from the pans onto a cooling rack.