Boil the water for 15 minutes. This will dissipate some of the chlorine present in tap water. Let cool until it is warm to the touch but not hot - about the temperature of bath water or slightly cooler. Stir the oil, honey, and yeast into the water and let sit for 10-15 minutes, until the yeast blooms and develops a thick foam.

Combine the yeast mixture, flours, salt, and vital wheat gluten in a large bowl. Gently stir together and let rest for 15-20 minutes.

Use a stand mixer with a dough hook attachment or your hands to knead the bread for 6-8 minutes. Meanwhile, preheat your oven to the lowest temperature and boil more water. Once the oven reaches the temperature, turn off and place the boiling water in an oven-safe bowl on the lowest rack of the oven. This will create a warm and humid environment that is conducive to yeast activity.

Let the bread rise for 60-90 minutes, until doubled in size.

Roll out the dough to ¼ to ⅓ inch thick.** Beat the egg and evenly brush half of it onto the rolled out dough. (Store the remaining egg in the fridge for a later step.)

Mix together the pumpkin spice and the brown sugar. Sprinkle the mixture evenly over the dough, leaving a small margin so it does not overflow when you roll it.

Use both hands to slowly and evenly roll the dough into a loaf. Place the loaf in a pan lined with parchment paper and sprinkled with flour. Let rise for another 45 to 60 minutes.

Preheat the oven to 425 degrees Fahrenheit. Keep the oven-safe bowl of water in the oven to keep the oven humid for baking. Brush the remaining egg over the top of the loaf and sprinkle on the chopped pecans.

Once the oven is preheated, place in bread on the top rack and reduce the temperature to 375 degrees. Bake for 40 minutes or until the bread is golden brown.

Let cool in the pan for at least 20 minutes before slicing.