Artisan Whole Wheat Bread

For 3 loaves of bread:
1 1/2 cups lukewarm water
1 1/2 cups lukewarm milk or evaporated milk
1 1/2 Tbls. yeast
1 Tbls. + 1 tsp. salt
1/2 cup honey
5 Tbls. oil

6 2/3 cup whole wheat flour

For 1 loaf of bread:

1/2 cup lukewarm water

1/2 cup milk or evporated milk

1/2 Tbls. yeast

1/2 Tbls. salt

3 Tbls. honey

1 1/2 Tbls. oil

2 1/4 cup whole wheat flour

In a very large bowl with a lid, or some other lidded container, mix together the water, milk, yeast, salt, honey and oil.

Stir in the flour (without kneading it).

Cover it (not airtight) and let it sit for 2-3 hours, until the dough has risen and fallen.

Either use it now, or refrigerate it (with the lid on, but not airtight) to make several loaves of dough throughout the week. It's easier to handle when it's cold.

When you want to bake it, scoop out about 1.5 lbs of dough (the size of a cantaloupe, or about 1/3 of the dough). Have your hands be wet with water to prevent the dough from sticking. Form the dough into a ball. Place the ball of dough into a greased loaf pan (it should fill the pan just over halfway). Let the dough rest/rise for 1 hour 40 minutes.

Coat the top of the dough with flour and cut slashes into it. Preheat the oven to 350. Place the loaf into the middle of the oven, with another pan on the side with some hot water in it. Bake for 50-60 minutes, until very brown and firm.

Let cool completely before slicing, to prevent crumbling.