2 3/4 C hot water
1/3 C olive oil, any oil is fine (I like to use canola)
1/3 C honey
2 T molasses
1 T salt
2 T dry active yeast
7 1/2 C 100% whole grain wheat flour
1) Place the first 5 ingredients in the bowl and mix.
2) Add: 2 Cups 100% whole grain wheat flour (to cool the water and end up with warm dough). Mix then add 2 T of dry active yeast. If you are not sure about your yeast, proof it in a little warm water first.
3) Add: 4 Cups of 100% whole grain wheat flour.
4) Mix until the consistency is some what even. Then continue to slowly add flour 1/2 Cups at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have the consistency to stand up with the least amount of flour so the bread will be fluffy. It will most likely be 6 1/2 Cups but in any case DO NOT exceed 7 1/2 Cups of flour. Don't over mix or the bread will be tough.
5) When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 45 minutes. The dough will be larger but it doesn't need to be double.
6) Grease 2 bread pans with Crisco. You can also flour the pans to reduce sticking.
7) Mix the dough again just enough to knock it down at least close to the original size.
8) Drop the dough on a floured surface so you can work the dough and shape it into two separate loaves, using extra flour as needed.
9) Drop the loaves in your bread pans and let them rise until almost doubled. Bake in preheated oven at 350 degrees for exactly 36 minutes.
10) When done, turn loaves out of the pan to a rack to cool. After they are done cooling, I usually wrap one of loaves up in saran wrap and foil and place it in the freezer which keeps it fresh and moist for later use.