Famous Whole Wheat Bread Recipe

Normal Mixer
Yields 2 loaves
1/3 C honey (113 g)
1/3 C oil (66 g)
2 1/2 C Warm Water (568 g)
4 tsp Instant Yeast (13 g)
2 1/2 tsp Table salt (15 g)
6-7 C Fresh whole wheat flour (678 - 791 g) (actually more see below)
1 1/2 TB Dough Enhancer (1 TB + 1 1/2 tsp - 21 g)
Some amount of White Bread Flour (see below)

Heavy Duty Mixer

Yields 5-6 loaves

2/3 C honey (226 g)

2/3 C oil (132 g)

6 C warm water (1362 g)

3 TB Instant Yeast (28 g)

1 1/2 - 2 TB Table Salt  (27 - 36g)

16-20 C fresh whole wheat flour (1808 - 2260 g)

3 TB Dough Enhancer (42 g)

1/3-1/2 Cup Vital Wheat Gluten (48 g to 72 g)

Notes from first bake:

1. Let sit the 15 minutes with just 2 cups.
2. Started to mix, had to add all of the fresh milled (one pass) flour (791 g) was too wet. 
3. Added another cup or so of fresh milled
4. Let it sit 15-20 minutes
5. Still too wet. 
6. Added enough white bread flour until mixture was slightly sticky (lost the glossy wet look) (maybe 1/2 c)
7. Dough got better as it kneaded but was still fairly sticky when I let it to rise the first time.
8. Loaves were put into 9 x 5 pans as there was enough additional flour. 

Method:

1. Combine the warm water, yeast, and 2 Cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. 
2. Add the honey, oil, dough enhancer, salt and 4-5 C (12-16 C if using the HD Mixer) additional flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. Adjust its consistency with additional water or flour, if necessary.
3. Let dough rest in mixture with towel covering for another 15-20 minutes before kneading; this gives the flour a chance to absorb some of the liquid, and the bran to soften.
4. Knead the bread eight to ten minutes by electric mixer.
5. Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1  to 1 1/2 hours, depending on the warmth of your kitchen. (Note: in my oven on proof mode this took only 45 minutes)
6. Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F. (Note: in my oven on proof mode this took only 45 minutes)
7. Bake the bread for 30 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190°F on an instant-read thermometer inserted into the center.
8. Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature.

Adapted from Urban Homemaker and King Arthur