Several folks have asked, so I'm posting my bread recipe and method here. I've been baking our family's daily bread for almost two years and over time the recipe has changed a bit. This is how I made it today.
I use a KitchenAid stand mixer and dough hook. With the mixer off, add in this order:
3 tbsp honey
2-3 Tbsp Oil (I prefer canola or olive)
0.5 tsp salt
1.5 cups warm/hot water (I microwave it for 2 min on high)
1/4 cups quick oats or whole grains (Bob's Red Mill 10 grain cereal works great)
1/2 cups whole wheat flour
3.75 cups unbleached all-purpose flour
3 tsp dry yeast
Drop the hook and turn the mixer on the lowest setting for about 5 minutes. Once completely combined, the dough should be churning freely as one big piece. If it's sticking to the bottom of the bowl (too wet), add 1/8 cup all-purpose flour until fully incorporated. Repeat if necessary. If it's not sticking to the bowl, but also not sticky enough to stay on the hook (too dry), add 1 Tbsp of water.
When dough has proper consistancy, turn off the mixer and cover the bowl with a tea towel. I let the dough rise in the mixer for about 1 hour, or until it has doubled in size.
Cycle mixer for a few seconds on to lowest setting so all dough gets back on the hook. Remove the hook with the dough. Pull the hook out and place the dough on a pizza stone. Split the dough in half with an ulu, shape the two loaves as desired, then cover with a tea towel. Again, let the dough rise until it has doubled in size.
Convect at 300°F (or bake at 325°F) for 30-40 minutes on a pizza stone, until the crust has reached the desired color. Lighter brown will have a thinner crust, which my young kids prefer. (I've used loaf pans, but found that my two seasoned pizza stones work better.)
Remove from the oven and place loaves on a cooling rack. Allow to cool completely before slicing. Keep the bread in a sealed bag and it will keep for several days on the counter. I usually leave one loaf out (sliced) and put the other whole loaf in the fridge.