My friend makes the yummiest breads, rolls, and bakery items. I used to come home with a fresh loaf of bread on my porch and my husband would tell me the bread fairy had come again. What was most amazing was it was 100% whole wheat, yet light and fluffy. I had her come over a few years ago and show me step by step how to make it and I'm happy to share that recipe with you today (although hers still tastes better than mine).
 First, grind your hard white wheat so you have about 9 cups of flour. |  Add the following ingredients in this order to your mixer. | 4 cups water (warmed if not using fresh ground wheat flour) 1/2 cup honey 1/4 cup oil (I use olive oil) 1 Tbsp. Real salt 9 cups of wheat flour 3 Tbsp. yeast |
I have a Bosch mixer so you may have to adjust the mixing times if not using a Bosch.
Knead for 1 minute then check the texture of the dough by pinching it with your fingers. If your fingers sink right through add more flour, if it feels real stiff add more water. You want it right between those two. Now knead on low for 5 more minutes.
 Pour some oil on your counter. |  Spread it around. | Divide the dough into 4 equal parts. We will be making three loaves of bread and some cinnamon rolls with this batch. |
 Take your first section and with your fists roll the dough from the outside to the inside a few times to release air bubbles. |  Form into a log and roll lightly back and forth over the seam. |  Pinch the seam together with your fingers. |  Roll gently again over the seam to seal and smooth it. |
 Place into greased bread pan. |  Repeat for two more sections of the dough. |  Cover and let rise until doubled. |
I was having problems with my bread looking done on the outside but still being doughy in the inside. I was so frustrated, so I called Kitchen Kneads, this awesome local bulk food and kitchen appliance store. They were so nice and gave me this trick I have used ever since for perfectly cooked bread. I don't preheat my oven. Just place all three bread pans in the oven and then turn it on to 350. Bake it for 30-35 minutes. Mine is perfect at the 35 minute mark.
 Let the bread cool slightly so it doesn't stick to the pan when you take it out. Brush butter on the tops. |  Place on a rack to finish cooling so the bottoms don't get soggy. We usually go through one loaf when it first comes out, hot and yummy. Spread some butter and your favorite jam. |
With that last piece of dough I make different things depending on the mood and the day. We might roll them into smaller balls and make personal pan pizzas, scones, rolls, etc., whatever you might use dough for. We have also made cinnamon rolls, hot pockets and sometimes just another loaf of bread.
