1. Using half cup of the extra warm water, dissolve the yeast and honey/or brown sugar or molasses. Set aside.
2. Combine the flours, add the salt, the vital wheat gluten, and shortening and meal together.
3. Put the remainder of the 2 cups of extra warm water into the flour. Stir.
4. Add the yeast mixture and kneed until flour is blended and dough is elastic.
5. Let rise for 1.5 hours, punching down when necessary.
6. Divide dough into 2 parts; form into loaves and place in 2 greased loaf tins.
7. Let rise until double and bake in 180ºC for 40 minutes.