Bread for a Week!
adapted from a recipe at Taste of Home

3 packages (1/4 ounce each) active dry yeast.
5 cups warm water (110 – 115), divided
1 tablespoon plus 2/3 cup honey, divided
2/3 cup canola oil
½ cup sugar
2 teaspoons salt
4 cups whole-wheat flour
1 cup toasted wheat germ
6 to 8 cups bread flour

In a large mixing bowl dissolve the yeast in ¾ cup warm water and 1 tablespoon of honey. Add the remaining water and honey, the oil, sugar, salt, whole-wheat flour, wheat germs and 3 cups of bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky). I added about 2 1/2 cups at this point. The bread was just starting to pull away from the mixer and the dough was very sticky.

Turn onto a lightly floured surface; knead until smooth and elastic, about 6 – 8 minutes. I gradually added in another cup of flour as I was kneading this until it got to the point that is was elastic cause the dough was just so sticky. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Shape into four loaves. Place in 4 – 9x5x3 inch loaf pans coated with cooking spray. Cover and let rise until nearly doubled, about 30 minutes.

Bake at 350 for 30 – 35 minutes or until golden brown. Remove from pans to wire racks to cool.