(uses the sponge method)
For sponge:
3 cups water
1 and 1/3 TBS yeast
1/3 cup honey
4 cups whole wheat bread flour
For rest of bread:
1/3 cup oil
1 tsp salt
1 cup cracked or whole millet (optional but nice, or you can use rolled oats instead, or just skip the optional ingredient)
more whole wheat flour - enough to make dough of the right consistency (maybe about 3-4 cups more)
To make the sponge: mix the yeast with a little of the water (warmed), and let it bubble up (to make sure it's OK). Mix all the sponge ingredients (above) together and beat about 100 times until it's very smooth.
Let the sponge rise until about doubled in bulk. 45 - 70 minutes.
Fold in rest of ingredients. Knead very well. Let rise until about doubled in bulk - again about an hour. Punch down. Let rise (again! - you're now at the 3rd rising) for about 45 minutes to an hour, or until about doubled in bulk.
Preheat oven to 350 degrees F. Form into loaves and let rise in the (oiled or Pam'd) bread pans for about 30 to 45 minutes. All-whole wheat bread tends to stick to the pans, so non-stick bread pans are really, really useful here. I use non-stick bread pans and spray them lightly with Pam or similar.
You can brush the top with an egg-wash (beaten egg white with a little water) for a shiny crust, if you want to. Cut slits or crosses in the top to let steam escape. Bake at 350 degrees F for about 50-70 minutes. Top will be shiny brown when done, sides and bottoms also golden brown, and loaf will go "thump" (deep thump) when you tap it on the bottom (after removing from the pan).