Making bread at high altitude often results in dense heavy loaves that resemble bricks. I did a lot of experimenting to find the right recipe for 4800 feet that would use my stored wheat. I have tested it as high as 5300 feet, and currently am at 4800 feet. This is the result: a good, chewy, nicely shaped loaf.
In stand mixer bowl, combine scalded milk, butter, sugar, and salt. Wait for it to cool. (about 15 minutes) Once cool, add 3 cups of the wh.wheat flour and the gluten, beat well with regular mixer blade.
Add softened yeast mixture and remaining wh. wheat flour. Switch to dough hook. Beat until thoroughly mixed. Add a little of the white flour or a little more wh. wheat flour only if needed. Dough should be a soft sticky ball at the bottom of the bowl.
Cover with plastic wrap and let rise 15 minutes.
With dough hook and mixer set on low, knead bread for 2 minutes.
Put dough into a buttered bowl. Cover and let rise 40 minutes.
With lightly buttered hands, punch down dough and slap out air bubbles. Let rise covered another 30 minutes.
With lightly buttered hands, punch down dough and slap out air bubbles. Let rise covered another 20 minutes
With lightly buttered hands, punch down dough and slap out air bubbles. Divide into two balls for loaves. cover and let rest 10 minutes.
Shape into loaves and place into two well buttered loaf pans. Let rise in a warm place to the top of the pans (not doubled)
Bake at 375-400 degree preheated oven for 35-45 minutes
Lay bread on side on a rack until it cools enough to pop out of the pans, and finish cooling.
butter tops if desired