Whole Wheat Sandwhich Bread from: Chloe

Here's the recipe for the long loaf pan.
Chloe :-)
Bread RecipeYield: 1 very long loaf pan, 16"x4"x4"

2 1/3 c. warm water
4 1/2 tsp. instant yeast
4 1/2 tsp. olive oil
3 Tbsp. honey
3 Tbsp. flax seed meal
2 1/4 tsp. sea salt
5 - 5 1/2 c. bread flour, from hard wheat
Palm shortening, to grease pan

To make by hand:Combine ingredients in order listed with wire whisk. Measure oil into small glass measuring cup, then measure honey in same cup. The oil helps you get all the honey out. Switch to a large spoon after you add the third cup of flour. Knead by hand and add flour as needed to keep from sticking to your hands. Try to knead for 8-10 minutes. Allow to rise for the first time until doubled (usually takes at least 35 minutes). Punch down dough. If using the smaller pans, cut in half or thirds using a table knife. Dust each half lightly with flour and roll out jelly-roll style on counter with rolling pin (to remove final air pockets). Roll up ending with seam on bottom; tuck ends under loaf and place in a greased pan. Cover with a damp paper towel and allow to rise for the second time.
Heat oven to 350 degrees near end of second rise .
Remove paper towel and bake loaf in oven for 40-45 minutes.
Turn out onto wire rack to cool completely before slicing.

To make by stand mixer (mine is KitchenAid 6 qt):Heat water to 105-110 deg F. Combine water, yeast, oil, honey, flax seed meal in mixer fitted with flat paddle. Mix on lowest setting until combined. Add 1 cup of flour, then the salt, then additional flour one cup at a time. When dough balls up on paddle, switch to using an oiled dough hook (mix on speed 2). Continue adding flour one cup at time. After adding the fifth cup of flour, I knead in machine for 8 minutes. I only use the extra flour if dough is especially sticky.(If the dough is too dry, it doesn't knead as well.) Place dough in oiled bowl and knead by hand a few times to form into a smooth ball. Cover and allow to rise for the first time until doubled (about 35 minutes). Punch down dough. Dust lightly with flour and roll out jelly-roll style on counter with rolling pin (to remove final air pockets). Roll up ending with seam on bottom; tuck ends under loaf and place in a greased pan. Cover with a damp paper towel and allow to rise for the second time (30+ minutes). Heat oven to 350 degrees near end of second rise. Remove paper towel and bake loaf in oven for 40-45 minutes. Turn out onto wire rack to cool completely before slicing.

Baking Notes ...
About the flour ... If it is flour that is marketed "better for bread" then it is higher gluten and would be suitable. I have baked many a loaf out of the good ol' Gold Medal Whole Wheat Bread Flour that is available most places. All-purpose flour, or pastry flour, are codewords for "soft" wheat ... not high gluten and not as good for bread. At our local health food store, they sell already-ground whole wheat bread flour. You could always pickup a small bag to try. I have never tried making bread out of all-purpose flour. You can always give it a try and just see what happens. Worst case would be that it wouldn't have enough gluten to develop and become elastic allowing the bread to rise well. You might end up with dense, crumbly bread.
This website has a brief discussion of the differences. I buy the Prairie Gold Wheat Berries from Wheat Montana for my hard wheat. It is a "white" wheat ... lighter in color than the Hard Red Winter Wheat. I used to use the red wheat, and it has a very dark color when baked. However, rumor has it that the white wheat has a lighter texture and rises higher so I tried it and have enjoyed it better. The lighter color seems more aesthetically pleasing to the less-crunchy crowd.I buy the Soft White Wheat for my all-purpose flour.
In the past I have enjoyed the Spelt Berries (that's an ancient "hard" wheat variation) and it is supposed to be easier to digest that the modern varieties of hard wheat. It has a wonderful "nutty" smell/flavor and I loved the spelt bread that I made using the same recipe. I bought some Kamut, another "hard" grain but haven't gotten around to playing with it yet. It's hard to justify the higher prices unless you have digestive issues and are forced to look for alternatives to normal wheat.