Delicous Whole Grain Bread

This is a soaked wheat bread recipe from Sue Gregg's website, www.suegregg.com :

1. Blend well in mixing bowl (dough should not be too stiff); lay plastic wrap over top of dough to prevent it from drying out. Cover bowl with damp cloth. Let stand 12-24 hours:
2 cups warm water
2 tablespoons apple cider vinegar (I use unpasteurized apple cider vinegar)
4-6 cups whole wheat flour (I soak 4 1/2 to 5 cups the night before and knead in more flour as needed in the morning)

2. Blend together and allow to stand 5-10 minutes until it bubbles up:
1/4 cup very warm (but not hot) water
2 teaspoons- 1 tablespoon active dry yeast
1/2 teaspoon honey
1/2 teaspoon baking soda

3. Blend following ingredients and work into dough with yeast mixture until well blended:
1/3 cup coconut oil (melt if hard), melted butter, or olive oil (I use butter)
1/3 cup honey
2 teaspoons salt

4. Knead 20 minutes, adding flour as needed. (I use my Kitchen Aid for this, and it takes about 10 minutes to knead until it feels right. Also, I tend to need the full 6 cups of flour, but I don't measure exactly. I just add the flour as a I see the dough needs it. I always start and finish kneading the dough by hand so that I can feel it with my bare hands. The majority of the time it's in the mixer though.) Knead until smooth and resistant to kneading action.

5. Place dough in lightly oiled bowl, oil top of dough lightly, cover with damp cloth; let rise in a warm place until double, about 1- 1 1/2 hours. If indentation remains in dough when poked with finger, it is ready. (Another tip: I always save my empty butter wrappers to grease pans and bowls etc., so use the butter wrapper that you just took the butter out of for the recipe to oil your bowl and the top of your dough.)

6. Punch dough down gently, turn it over; cover and let rise until double, about 45 minutes. (I will often skip this rising if I am pressed for time.)

7. Divide dough in half; shape into 2 loaves; cover; let rise until almost double, about 20-25 minutes. (Don't forget to grease your loaf pan!)

8. Bake 35-45 minutes until golden brown on the bottom. Turn loaves out on sides on a rack to cool. Brush with butter, if desired; cool completely before slicing.

*Note: the recipe also says that you can use spelt or Kamut flour although I have never tried this.