Whole Wheat Bread

This recipe is adapted from the Set For Life cookbook, by Jane P. Merrill and Karen M. Sunderland.

10 to 12 cups whole wheat flour (7 cups wheat).
2 tbsp dry yeast (I use SAF instant, not the individual packets)
1/2 tsp Vitamin C powder (helps make the bread lighter)(or 2 tbsp lemon juice)
4 cups very warm water
1/3 c. vegetable oil
1/3 c. honey
1 tbsp salt

Mill the wheat in an electric grain mill. (Mine is old and sounds like a 747 landing in the kitchen).
In the mixing bowl (I have a KitchenAid with a dough hook), lightly mix the water, yeast, Vitamin C, oil and honey, and one cup of the flour. Let it sponge (rest) about 5 minutes until bubbles form.
Add the salt and remaining flour, one cup at a time with the mixer on low until the sides of the bowl come clean. Knead at higher speed, 8 to 10 minutes.
Remove dough hook, cover with a dish towel and let rise about an hour.
Punch down, shape into rolls or loaves. This will make 4 loaves. I pinch off a piece of dough, roll it into a tube, twist it into a pretzel shape and tuck in the ends. If dough is sticky, put a drop of oil on your hands. Place on greased cookie pans (or greased loaf pans). Let rise about 30 minutes. Bake at 350 degrees, 12 to 15 minutes for rolls, 30 to 35 min. for loaves.

For a smaller batch, making 2 loaves:
6 to 7 cups whole wheat flour (5 cups wheat)
1 rounded tablespoon dry yeast
1/4 tsp Vitamin C powder
2 cups warm water
3 tbsp vegetable oil
3 tbsp honey
2 scant teaspoons salt