Whole Wheat Bread

In a large, 5 quart container, combine all ingredients.

Stir with a wooden spoon until the dough is evenly wet with no dry spots.

Cover your container loosely and allow to rise on the counter for 2 hours.

The dough should be almost triple in size and begin to collapse on itself and flatten on top. You can allow it to rise overnight if you like.

Chill dough for at least three hours. You can bake it before chilling but it's easier to work with cold and the flavor improves with age.

When you are ready to bake some, (1/4 of the dough makes a French bread loaf), preheat the oven and a baking stone to 450 degrees. Gently shape the dough into any shape you like with wet hands because it will be sticky. Let rise for 40 minutes. Dough won't have risen much but this is NORMAL. Top with more course salt or herbs/spices/seeds if desired. Slash top in a few places with a sharp knife to allow gasses to escape.
Bake for 25 to 30 minutes.

You may use this dough, kept refrigerated, for up to two weeks.
Use it for pizza or focaccia bread too!