Overnight Bread (low-yeast)

Makes 4 loaves

2 cups water
2 cups milk
1/4 cup honey
1 scant Tbsp dry yeast (or 1 packet)
1 Tbsp salt
1/3 cup oil
12 cups whole-wheat flour (or mix with unbleached, if preferred)

Warm the milk and water (not too hot!) and place in your biggest bowl (remember, you'll need about 12 cups of flour, so the bowl must be big). Stir in the honey. Sprinkle the yeast over the top and let sit a few minutes until softened. Add the salt, oil, and flour. Stir in as much flour as you can with a wooden spoon. When it gets too hard to stir (don't break your spoon!), take off your rings and use your hands.

Once the dough comes together into a ball, turn it out onto a floured surface and knead. Knead, knead, knead, for about 10 minutes. This is a good workout for your arms, and it gives you time to think about life. If necessary, add flour to keep it from sticking.

Wash out your big bowl, dry, and then dribble in a couple tablespoons of oil. Put your big ball of dough in the bowl, and turn it all around so the surface gets coated with oil.

Cover with a damp cloth, and put it away in a safe place (not the refrigerator) to rise about 12-18 hours, ,or until nearly doubled in bulk. Punch it down, shape into loaves, and let rise again, usually a couple of hours or less.

When the bread has risen about an inch above the rim of the loaf pan, it's time to bake. Use a sharp knife to slash across the top (this prevents an ugly split as it finishes the rise in the hot oven), and bake at 350F for about 40 minutes. If the loaf sounds hollow when you thump it on the bottom, it is done.