Start with a large bowl.
5 cups warm water
2 tbs yeast (quick rise if available)
stir a little or use a whisk quickly
add
10 cups whole wheat flour
1/2 cup pure maple syrup
1 egg
4 tbs olive oil
1 tbs salt
1 tbs cinnamon
1 tsp baking soda
1 tsp baking powder
mix by hand or sturdy spoon
on a clean flat non porous surface place
1 cup old fashioned rolled oats and 3 cups whole wheat flour
Place dough on top of the rolled oats and flour. Smooth the flour and oats out a bit so the dough can be placed completely on flour and oats for kneading.
Kneed by hand for 10 minutes (you will likely need to add another 1 cup of whole wheat flour as you kneed. Fill a cup of whole wheat flour and have it on hand to make it easier)
For kneading, I like to fold in half, turn a little, and fold in half again. If you knead :-) to get some frustrations out, you can also periodically punch and pound on the dough. Keep folding, and turning and after 10 minutes you should be able to have a nice ball to put back into the bowl.
Roll into a ball and place back in the bowl (it's fine if you do not get all the wet dough out when you place it on the surface for kneading because when you put the ball back in the bowl, it will pick up the rest that was left previously.
If your surface doesn't have any flour left after you have been kneading and put the ball back into the bowl, add about 1/2 cup for the next step. Spread the flour out on the surface.
cover with towel and let rise for 1 hour
Remove from bowl, placing on the flour and lightly sprinkle with more flour on all of the top. Divide into 6 fairly equal parts with a knife but there is no need to cut to the bottom... pull apart.
roll each of the parts into oblong balls to fit into sprayed or oiled bread pans.
cover all bread pans with a towel and let rise for 1 hour
place into oven preheated to 400 and bake for 30 to 35 minutes
remove bread and allow to cool on a rack or board...be careful not to burn yourself, use oven mitts
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