Combine yeast, warm water and sugar and let stand 5 minutes. It will get frothy like the picture below.
Combine the Graham flour, Vital Wheat Gluten and salt together.
Now add in the yeast mixture,milk, honey and butter.
Mix until well combined.
Now add in another 1/2 cup of bread flour.
Turn dough out onto a lightly floured surface,
and knead 5 to 10 minutes or until smooth and elastic. Use the remaining bread flour only if necessary. I used all the bread flour (that I have specified) and had to knead this thing for 35 minutes or so to get it to a smooth state. Although it was not a disaster as I believed it would be (in fact it was a hit), I think its not necessary to use the whole lot.
Place in a well-greased bowl, turning to grease the top of the dough too. Cover and let rise in a warm place (85°), free from drafts, 1 hour or so. It won't double like in a regular white bread but it will rise up a bit enough for you to spot.
Shape into a loaf; place into a greased 9- x 5-inch loafpan.
Cover and let rise in a warm place, free from drafts,
30 to 45 minutes or until its almost doubled in bulk.
Bake at 375° for 20 minutes;
cover loosely with aluminum foil, and bake 15 more minutes or until loaves sound hollow when tapped.
Remove from pans, and cool on wire racks.
Then slice them to enjoy!