Irene'S Wheat Bread

Instructions

1. Put 8 cups warm water in a large bowl; stir in sugar until dissolved.
2. Sprinkle yeast over the sugar water and set aside until bubbly.
3. Stir in salt, Postum, molasses, and potato flakes.
4. Add whole wheat flour; stir in well.
5. Stir in vinegar and let sit for 20 to 30 minutes.
6. Beat the batter with a wooden spoon for 2 to 3 minutes until it begins to get 'glue-y' or 'globby'.
7. Add the oil and stir until it disappears.
8. Beat in 5 cups of white flour until combined, then add enough more to make a kneadable, sticky dough.
9. Knead the dough for 5 to 7 minutes until smooth and elastic.
10. Add flour as needed to prevent sticking.
11. On a lightly floured surface, let the dough rise until doubled in size.
12. Punch down the dough and let it rise again (optional).
13. Punch down the dough; divide into 4 equal parts.
14. Knead each part into a smooth round ball and let rest for 10 minutes.
15. Shape each ball into a loaf and place in greased loaf pans.
16. Let the loaves rise until about 2 inches above the rim of the pan.
17. Bake in a preheated oven at 375°F for 42 minutes or until done.
18. Remove from oven and wait 2 minutes.
19. Remove from pans and cool on a clean dish towel.
20. Enjoy.