Yummmm!

I came across a long lost bread recipe that I concocted a few years ago to utilize all of the wheat that I have in store. The poor and beloved thing was stuck to the bottom of one of my bread pans! I was aghast at how close I got to losing it (it took me countless tries to get the recipe right) so I thought that I would share it online so that I can always find it (unlike the recipe card I have it written on.) when I feel a strong desire to grind wheat and make bread...

Becky's Perfected 100% Whole Wheat Bread
Ingredients:
3 cups warm (100-115 degrees) *potato water, divided
1 tsp sugar
2 TBS yeast
1/3 cup oil
1/3 cup honey
1 TBS salt
2 cups wheat flour
4-8 cups whole wheat flour ( amounts can vary depending on the humidity of the air, and water content of the wheat. If you are grinding the wheat right before you use it, you will need to use much more flour.)
2, 9x4x4 inch bread pans (you may find that you have more dough than expected. If that happens, make some rolls with the leftovers and bake them in a cake pan.
Method:
Boil some potatoes and set potatoes aside for another use. Use the leftover water for the above potato water. If you don't quite have 3 cups, just add water to the potato water to make the proper amount. You can also use plain water with only slightly inferior results.
Stir yeast in sugar and 1/2 cup of the water and let set for 10 minutes or until quite frothy.
Whisk remaining 2 1/2 cups water, oil, honey, salt and 2 cups flour till smooth. Whisk yeast mixture in with it until incorporated.
With a wooden spoon, mix in remaining flour one cup at a time until dough forms a ball and is smooth and only very slightly sticky. Knead dough on a floured surface for 10 minutes adding flour as needed to make a smooth but not stiff dough.
Place dough in an oiled bowl turning once. Cover and let rise in a warm place for 1-3 hours (depending on ambient temps) or until doubled in size.
Gently deflate the dough and let rest for 5 minutes. Separate dough into two halves then roll each dough half until it's roughly a 9x12 inch rectangle and 1/2 inch thick. (this is when to guage if you have too much dough. If you do, cut the dough to the above dimentions and set asside remaining for rolls!)
Roll the dough jellyroll style into a cylinder shaped loaf and place into bread pan.
Using a very sharp knife, make 2 or 3 diagonal slits into the top of the loaves. cover with a damp cloth and rise again 1-2 hours or until doubled in size. Bake at 375 degrees for 40 minutes or till a beautiful light golden color.