1. Grind your flour.
Soak the whole grain flour in liquid. You can use the water in the recipe to which has been added lemon juice or vinegar at rate of 1 T. per cup water.
OR substitute buttermilk, whey or kefir for the water using the full 6 cups called for in recipe. For this recipe, use 14 cups of the flour to soak. Allow to soak overnight, 12-24 hours. 24 hours is best, but time can be shortened to 12 hours.
2. After soaking is complete, blend in a glass measuring cup the 1/2 C. water, the yeast, 1 tsp. honey and 1/2 tsp. baking soda.
3. Thoroughly whisk this into the first oil, salt and honey ingredients and work it into the dough until they are well blended.
4. Knead the dough adding unbleached bread flour or additional whole grain flour as needed so that the dough is easily handled and gluten is developed. This takes about 8 minutes in a Bosch or 10-12 minutes of vigorous hand kneading.
5. Don't add anymore flour than absoutely necessary to keep dough moist but not sticky. Knead the bread until it becomes smooth and elastic.
6. Form the dough into 5-6 loaves. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes.)
Bake loaves for 25-30 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are a golden brown color.