2 cups warm water (105°-115°F.)
2 1/2 tsp active dry yeast
1/4 cup molasses, honey or maple syrup
5 to 6 cups whole-wheat flour (I used about half whole wheat pastry flour, and half regular whole wheat flour, because that's what I had - the pastry flour may have accounted for how silky my bread's texture turned out.)
2 tsp salt
1/2 cup canola oil
In a small bowl stir together 1 3/4 cups warm water and yeast and let stand until foamy, about 5 minutes. In a measuring cup whisk together remaining 1/4 cup warm water and molasses.
In a large bowl stir together 2 cups flour, salt, and oil and add molasses and yeast mixtures, stirring until combined well. Stir in enough of remaining 3 to 4 cups flour, 1/2 cup at a time, for mixture to form a soft dough and turn dough out onto a lightly floured surface. Knead dough 8 minutes, or until smooth and elastic.
Some people don't like to cook, until they see a big ball of dough on the counter and suddenly, they push me out of the way, saying "Let me do it!"
Transfer the ball of kneaded dough to a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
Punch down dough and let rise, covered, another hour.
Transfer dough to either 2 bread pans, one rustic round loaf on a baking stone, or as individual rolls, and let rise, covered with plastic wrap, one more hour.
Bake in a 400-degree oven 10 minutes. Reduce temperature to 350 degrees and bake 25 minutes more, or until golden brown. Turn loaves out onto a rack to cool.