50% kamut yeast bread

Adapted from the old family recipe and Laurel’s kitchen whole wheat bread. I finally got a 9x4 Pullman pan.
1 c warm water
1.5 tsp ADY
3 c flour (half kamut, half a blend of prairie gold and some leftover from the last bake I think it was spelt)
2 TBSP EVOO
2 TBSP honey
2 tsp gluten
1/2 tsp salt
Activate yeast in warm water with a bit of honey. Mix water and 2 c flour, oil, honey, gluten and let sit ~10 min. Knead in remaining cup of flour, knead about 15 min by hand. It is a very stiff dough.
Cover and let rise ~40 min.