This is the best 100% Whole Wheat Recipe that we have found, especially if you are using fresh flour with 14%+ protein.  Adapted from Artisan Bread in Five Minutes A Day by Jeff Hertzberg and Zoe Francois.  See Jeff's blog where he endorses our freshly milled flour - http://www.artisanbreadinfive.com/?p=1165.

This is a no-knead bread.

Yield:(3) 1 ½ pound loaves using pans that are 8 L x 41/2 W x 2 3/4 D

3 C tepid  water 100 degrees F is good
3T. Organic dry milk (if you don't have dry milk you can substitute 1 C milk for 1 C of the water)
2 T sea salt
1/2  C honey
1/2 C + 1 T vegetable oil                                                                                                           

1 1/2 T  yeast
6 2/3 C Sunrise Flour Mill freshly milled Hard Red Spring Wheat

Combine first five ingredients, whisking gently after each addition. Add yeast directly to flour.  Add liquid mixture to flour and mix well by hand or by mixer using a dough hook. Dough may be a little wet but the wheat will continue to absorb liquid.   Place the dough in a covered container and let it sit until it doubles in size.  Punch it down and use it now or place in the refrigerator.

Refrigerate up and use anytime up to 7 days.  Dough should rise in the refrigerator.  If it doesn't it probably won't rise any more in the pan and you should discard it.  When ready to use, punch down dough and take out enough for the size pan you are using. You might want to weigh the dough to ensure there is enough for it to
rise adequately.  For this size pan we measure 1 1/2 lbs. of dough.

On a floured surface, shape into a ball by rounding under, giving a quarter turn, and rounding again. Oil pan well and add dough.  Let rise until level with top of pan.  Time will vary depending on conditions but generally about 2-3 hours.

Bake at 300 degrees F for about an hour - 1 hour.  Baking at higher temperatures will cause the top to get too brown. Internal temperature of finished bread should be 190 degrees F. when done.

Dough best used in a week.   Loaves can be baked one, two or three at a time. Baked loaves freeze well.  If you don't use the flour in a couple of weeks it should be frozen.  When you are ready to use it bring to room temperature.