Grandma Gubler's Whole Wheat bread

1. Sprinkle 2 TBLS dry yeast into 1/2 cup warm water. Let stand 10-15 minutes or until yeast dissolves and rises to top (1 cup mark) (Often I will turn burner on stove top and place yeast/water container near to help rise faster).  (1 TBLS sugar in yeast will help it work faster.)
2. Grind 9 cups what in magic mill on fine.  (or...measure 12 cups of wheat flour).
3. Combine 5 cups hot tap water and 7 cups freshly ground whole wheat flour in mixer.  Mix on low speed until blended.
4. Add 2 TBLS salt, 2/3 cup oil, and 2/3 cup honey or raw sugar.  Continue to mix until well blended.  Add 1 cup flour and the prepared yeast to mixture and blend thoroughly.
5. Add 3-4 cups more flour to mixture.  (At this point, I add white flour).  Knead for 10 minutes on low speed - or until dough begins to clean the sides of bowl and is the consistency of cookie dough.  Flour amount will vary due to protein content of wheat.  A stickier dough will cause a more moist bread. (I generally do not add 4 cups more as I like the stickier dough)
6. Oil hands. Remove dough from mixer about 1/4 at a time.  Mold into loaves on oiled counter.  Place in oiled pans.  ( I omit the oiled counter part...just mold and place in pan.)  Oil top of loaves if soft crust is desired.  Cover loaves with damp cloth. Let rise 1/3 in bulk for approximately 35 minutes. (Again, often I will place on top of stove/oven while oven is heating - this helps to rise faster.)
7. Bake at 350 for 40-45 minutes. Remove from pans. Put on rack to cool. Brush tops with butter or oil.  For high altitudes over 4,000ft, bake at 425 for 8 minutes, and then 350 for 40 min.