In a clean bowl mixing bowl, add the rest of the whole wheat flour, the salt and the sugar. Give it a mix. Then, add the vital wheat gluten and the instant yeast. Mix it thoroughly.
Pour in the wet ingredients and stir once. Add the prepared roux to it. Mix everything using your hands to bring it all together. Cover and let it rest for 5 minutes to let the flour absorb all the moisture.
After 5 minutes, transfer the dough to a counter. Gently knead the dough by stretching and folding for 10-15 minutes by hand or in stand mixer for 8-10 minutes. The dough should be tacky* and supple. Dust with whole wheat flour as and when required but not too much; just enough to prevent it from sticking to the counter.
Brush some oil inside the mixing bowl. Transfer the kneaded dough to the mixing bowl, cover with its lid or a cling film. Let it rise for about an hour or until it doubles in volume.
After it has doubled in the bowl, gently punch it down and form it to a uniform dough. Then, divide it into two equal portions*.
Shape* each portion into sandwich loaves and place it buttered loaf pans. Brush some milk on top and sprinkle some multigrain* over it.
Cover loosely with a cling film and let it rise for 40-50 minutes or until it rises to an inch and half above the rim.
About 30 minutes into the rising time, preheat the oven at 440 F / 230 C for 20 minutes.
Place the loaf pans in the preheated oven and bake for 40-50 minutes. Turn to broil mode for the last 5 minutes to get that golden crust on top.*
Remove the pans from the oven and let it completely cool down. Once cooled, run a flexible knife through the sides and genlty remove the loaves from the pan. Slice as per your choice using a serrated knife!