Mother's Whole Wheat Bread

This recipe is from a book I received with my Bosch Mixer and Magic Mill wheat grinder.
I foolishly lent it to someone who never returned it to me. I was heartbroken to discover it is no longer published and is impossible to find in any used book stores. : (
You'd think I'd learn a lesson from this, don't you???

Foolproof Whole Wheat Bread
This makes 3 or 4 large loaves of bread

2 Tbl dry yeast; proof in 1/2 cup warm water with a tsp of sugar
Grind 9 cups of hard winter wheat; this should give you about 12 cups of whole wheat flour.

In a Bosch mixer, combine 5 cups hot water with 7 cups of flour. Mix on low until blended.
Add 1&1/2 Tbl salt, 2/3 cup vegetable oil and 1 cup brown sugar. Mix until blended.
Add 1 cup of flour, and proofed yeast; mix to blend well.
Add 3-4 more cups of flour. Knead about 10 minutes, or until dough begins to clean the sides of the bowl and is the consistency of cookie dough.
Grease 9x5" loaf pans (3 or 4) Grease hands and divide dough. Mold into loaf shape, and place into the pans. Let rise in bulk about 40 minutes, or until dough reaches the top of the pans.
Bake in a 350 degree oven for 45 minutes or so, or until bread sounds a bit hollow when rapped on top. It should also pull away from the sides of the pan a bit.
Remove from pans and cool on a rack.

This bread is also good with 2 or 3 cups of high gluten white flour to replace the wheat bread.
It can be frozen well; to simplify things, slice the bread first.

When John would come home from kindergarten, he could eat a good half loaf of this bread. : )