Heat water, milk, honey and butter until very warm (120° to 130°F). Pour over wheat bran in a medium bowl. Let stand 5 minutes.
Combine 2 cups whole wheat flour, undissolved yeast, wheat gluten and salt in a large mixer bowl. Add bran mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add oats, eggs, remaining 1 cup whole wheat flour and 1/2 cup all-purpose flour; beat 2 minutes at high speed. Stir in enough remaining all-purpose flour to make a soft dough. Knead several times on lightly floured surface just until dough can be gathered into a smooth ball. Cover; let rest 10 minutes.Divide dough in half. Shape each half into an 8-inch loaf and place in 2 greased 8-1/2 x 4-1/2–;inch loaf pans. Cover; let rise in warm, draft-free place until almost doubled in size, about 45 minutes.
Bake in preheated 375°F oven for 30 to 40 minutes or until done. Remove from pans; brush with 1 tablespoon melted butter. Cool on wire rack.