Mix starter, water, eggs, butter, and honey together in mixer bowl. Add dough enhancer or vital wheat gluten, and vanilla. Mix well. Add 2 cups White Whole Wheat Flour. Mix. Add remaining flour in 1 tablespoon increments mixing until you have a soft dough. Let rest 20 minutes. Add salt and yeast. Mix for 6 minutes. Place in a greased bowl and cover with a lid. Let rise 6 hours and then refrigerate overnight**. Remove from fridge. Divide dough in half. Dust a surface with sprouted wheat flour. Press dough into a large rectangle with floured hands. Spread dough with jam. Divide dough in half. Dust a surface with sprouted wheat flour. Press dough into a large rectangle with floured hands. Spread dough with jam. Roll into a long jelly roll. Cut the wreath as pictured below.  Place in well greased baking pans or pans lined with parchment paper, cover and allow rise until doubled and very puffy. Place in well greased baking pans or pans lined with parchment paper, cover and allow rise until doubled and very puffy. Bake at 350 degrees F. for 16-18 minutes or until very lightly browned. Cool completely. In a mixer bowl combine cream cheese, Gentle Sweet, Stevia, and xanthan gum. Whip until smooth. Add cream. Whip until fluffy. Frost wreaths. I use a pastry bag but you can just use a knife to spread the frosting. Store in the refrigerator, These do freeze very well. 2 wreaths.