3 Tbsp. yeast
1 tsp. sugar
1 cup warm water
3/4 cup honey
3/4 cup oil
2 Tbsp. salt
3 3/4 cups hot water
5 Tbsp. lemon juice or vinegar
12 cups whole wheat flour, divided
Dissolve yeast and sugar in water. In a large bowl (or mixer), mix the honey, oil, salt, 3 3/4 cups water, lemon juice and 6 cups of the whole wheat flour. Add the dissolved yeast mixture to the bread mixture and mix for 7-10 minutes to get the gluten working.
Gradually add in another 6 cups whole wheat flour; knead for 5 minutes in mixer (if kneading by hand, mix all ingredients and knead by hand for 10 minutes. If dough seems too sticky, add enough flour to get past sticky point, but remember that too much flour causes bread failure).
Let stand for 10 minutes. Divide and shape into 3 to 4 loaves (I always get 4 big loaves out of this). Place in greased bread pans and let rise until doubled in size. Bake at 350 degrees for 30-40 minutes.
