Makes 2 loaves
Hands-on time: 30 minutes
Wait time: 1 1/2 hours
Total time: 2 hours
3 Tbsp yeast
10-12 C whole wheat flour
2/3 C sugar
4 C warm water (about 110 degrees F or warm, but not hot to the skin)
1/2 C vegetable oil
1 Tbsp salt
Mix yeast, water, and 4 C wheat flour. Let sit until doubled (about 1/2 hour). It'll be wet and bubbly.
Add oil, sugar, salt, and 2 more C wheat. Mix. Continue adding wheat by the cup-ful until you can't mix it. Then throw it out on the counter to knead it. (If you've got a Kitchenaid, you play by your own rules. Put ingredients in the bowl, adding the flour gradually as you mix it using the dough hook.) You'll knead it about 8 minutes until it's tacky, but not super sticky.
Place it in a covered (I use a dish towel, but plastic wrap works too) bowl and let rise until doubled (about 30 minutes).
Punch it down and divide it in half. Shape into loaf-looking things and put in greased loaf pans. Let rise until double (30 minutes).
Preheat oven to 350 during last part of rising. Bake bread 40-50 minutes or until an instant read thermometer inserted in middle reads 180-185.
Leave in pan for about 10 mintues, then loosen sides and turn out to cool completely.
I like to slice it up and put all but 1/2 loaf in the freezer. Homemade bread doesn't keep as long as regular because it has no preservatives (halleluiah). Freezing it keeps it nice and fresh. It also keeps you and yourn from eating the whole loaf hot in the first hour.
Should you allow it to get a bit stale, don't despair. You can microwave it for about 10 seconds and that perks it right up. Or you can toast it. It makes the greatest toast.