1) I put the honey in with the wet ingredients... and the salt in with the dry ingredients, worked perfectly.
2) I put the kneaded dough immediately into a greased loaf pan and let that rise for about an hour before baking. It was MUCH puffier and the texture is better as well. (Note: if you can bear to wait, the longer dough rises/the yeast develops, the better the flavor. So if you mix up a batch and leave it in a cold oven (where there are no drafts) for a couple of hours to get the same amount of volume, you can change the flavor of your bread)
3) If you choose to try the vital wheat gluten you CAN add it to the wet ingredients as well. It becomes elastic in water and helps your bread retain the gas it gains during rising.
Also I cut the recipe in half in case you are interested in just making one loaf at a time. I enjoy the physical act of baking so much that I think will continue to due it one loaf at time unless our bread consumption changes drastically.
Recipe for ONE loaf:
3 cups whole wheat flour
1T OR 1pkg dry active yeast
1 1/2 T Vegetable Oil
1 1/4 cup hot water
For the Multigrain additions:
1/2 cup oats
1/2 cup 5-10 grain cereal
Below: Side by Side, slice on the left is from a previous batch, and the slice on the right is from the loaf that did all its rising in the loaf pan. You can see the difference in size AND the difference in texture. Taste has been pretty consistent.