Foolproof Whole Wheat Bread

5 ½ cups warm water
2 T. dry yeast
2 T. salt
2/3 cup oil
2/3 cup honey
8 cups whole kernel wheat

Combine 5 ½ cups warm water, yeast, salt, oil, and honey in Bosch mixer bowl. Let stand 5 -10 minutes to activate yeast.
Using wheat grinder, mill 8 cups whole kernel wheat to yield 12 cups of whole-wheat flour.
Add 8 cups of whole-wheat flour to mixing bowl. Using the ‘spring-loaded’ position (turning to the left instead of the right) ton the switch first to blend the ingredients, then mix on low speed until well blended.
Add 3 – 4 cups more flour, 1 cup at a time until the dough begins to pull away from the side of the bowl. (The amount of flour required will vary according to the moisture and protein content of the wheat. The stickier the dough, the moister the bread.) Knead dough on low speed for 10 minutes.
Oil hands and working surface. Remove dough from mixing bowl and divide into 4 equal portions. Mold into loaves and place in oiled pans. (Oil top of the loaves if a soft crust is desired.) Cover with a damp cloth and let rise 1/3 in bulk, or approx. 35 minutes.
Bake at 425* for 8 minutes, then reduce oven temperature to 350*. for he balance of the baking period (27 to 32 minutes). Removed from pans when done, cool on baking racks. Brush tops with butter or oil.