A little of this, and a pinch of that.....

This has been my latest venture, homemade whole wheat sandwich bread that is actually really good. The original recipe is from here, and modified here, and now what you see is my version. This seems like it might be really time consuming, but its really just a bunch of waiting, and very little hands on time is required. You will just need a good mixer and your ready.
There is something really wholesome, and pleasing to me about making this bread for my family. I feel some sort of wave of peacefulness come over me, with a feeling that I am hopefully serving my family well. I wish the same for you.

ingredients
2 c. room-temp water
2 Tbs. canola oil
2 - 4 Tbs honey (I use 3)
3 c. whole wheat flour
2 1/4 c. all-purpose flour
2 tsp instant yeast
1 Tbs table salt
plus oil, or butter to grease loaf pans

Directions

In your mixer, fitted with a dough hook, combine
2 c. room-temp water
2 Tbs. canola oil
2 - 4 Tbs honey (I use 3)
Stir until honey dissolves

Add
3 c. whole wheat flour
2 1/4 c. all-purpose flour
2 tsp instant yeast

mix on low until rough dough comes together
let it sit in bowl for 20 minutes

After 20 minutes have passed, sprinkle with 1 Tbs table salt and knead in mixer with dough hook for 15 minutes on 3 or 4. (OR knead the dough for 7 minutes in mixer and then for about 10 out side of the mixer. I've never kneaded it outside of the mixer and it's always turned out well, and if you want to add mulberries or whatever, add in the middle of this process)

It's a really sticky dough, however it should pull away from the sides of the bowl and become smooth. Put dough in an oiled bowl and let rise till double in size (40 minutes - 1.5 hours or so - I always put mine in a preheated, 200 degree, oven that's been turned off to speed up the process.)

After it rises, turn it out onto a lightly floured (all-purpose) surface. It will be extremely sticky at this point and it helps to have a wet spatula to help get all the dough out of the bowl.
Divide the dough in half and knead for a minute into a ball. Cover with plastic wrap and let sit for 10 minutes. In the mean time grease your pans.
After 10 minutes have passed, roll the heck out of the dough (sprinkling with all-purpose as needed to prevent sticking to rolling pin). Once you've rolled it out getting all the air bubbles out, tri-fold it like a letter and role it out longways. (When you fold it, try to make it slightly narrower than the width of your pan - it will widen when you roll it some more.)
Next starting at one end roll the dough into a cylinder (like you would a sleeping bag) put in your pan and let rise. Do this for the other loaf, when the dough rises above the rim just slightly of the pan, preheat your oven to 350 (oven rack at the lower middle position).
When they have risen and you can push into the dough and the dimple stays or pushes back out very slowly, bake for about 40 minutes until dark brown on top.

Turn out onto cooling rack when they are ready and let them completely cool before cutting.

I usually make this recipe 1 1/2 times per batch, and freeze one of the loaves for later in the week.