Well, I made my improved bread recipe again today and the crust came out great again, softer, instead of rock hard. You can take a slice and fold it to make a half sandwich. So, here's the recipe. This makes two average size loaves of bread or one quite large one.

3-4 cups whole wheat flour (I use Bob's Red Mill brand)
1/2 cup vital wheat gluten (Bob's Red Mill again)
1 tsp salt
3 tbl olive oil
4 tbl honey
1 1/2 cups warm water
1 pkg regular yeast or 4 tsp yeast

Measure out the first three ingredients into a bowl, set aside. Mix in
a bowl the water (110-120 degrees), olive oil, honey and yeast. Slowly
mix in the flour (I use my Kitchen Aid mixer). Dough should be not
sticking to the sides of the bowl. I usually end up using 3 1/2 cups
of flour. I let my mixer knead the dough for 7-8 minutes. If you
knead by hand, knead for 10-12 minutes. Wheat bread needs a longer
knead time.

Place in oiled bowl in warm place, covered by a towel or plastic wrap,
for about an hour or until about double in size. Punch down, turn out
of bowl. I make the dough into a ball and use a serrated knife to cut
in half. Shape each half into a rectangular roll and place in loaf
pans. Cover and let rise about 45 minutes. Bake at 375 degrees for
25-30 minutes. Bread is done when it sounds hollow when tapped.

I'd love to hear how this recipe works for you.

Barbara