An easy to make and delicious snacking and sandwich bread, using a mixer and 4 - 8"x4" loaf pans. For a soft crust, remove from oven, remove from pans, and let cool for 10 minutes, then place as many loaves as you wish into a plastic bread bag (don't close it tight) for 30 minutes to 1 hour. Loaves will be slightly damn when removed, simply pat dry with a clean towel or paper towel. Best if eaten within 48 hours, but they're still good at 3-4 days.
Add to mixer or bowl all ingredients from Step 1. Let proof (sit) for 30 minutes, bubbles should be formed.
Add Salt, Butter, and slowly mix in 5 Cups of Whole Wheat Flour from Step 2. Add in additional 1/2 cup flour as needed, until not real sticky - just pulling away from the counter/bowl, but still sticky to touch; approximately 8-10 minutes.
Shape into ball and let rise in a lightly greased bowl until double, about 1 hour.
Punch down, shape into flatted ball, cut into 4 equal chunks.
Shape each chunk into loaves, rise in lightly greased loaf pans for 45 minutes. About 30 minutes into second rise, preheat oven to 350°F
Bake for 25 minutes, or until lightly browned.