Grind wheat berries in wheat grinder.

In a heavy-duty mixer with dough hook, mix 2 cups of wheat flour, water, yeast, dough enhancer, oil, and honey.

Proof mixture for 5 minutes or until it starts to get a bit foamy.

With the mixer running, add egg, salt, and 6 cups flour. Sprinkle it in ½ cup at a time, allowing the flour to mix in before adding more.

Sprinkle in additional flour, small amounts at a time, until the dough does not stick to the sides of the bowl. Avoid adding any more flour than is necessary. I use around 9 cups of flour in total. The amount of flour will vary due to humidity, conditions, etc.

Allow the mixer to knead the bread for 8-10 minutes. Set your timer.

First Rise: Allow dough to rise in a large bowl or on the counter top for 5 minutes.

Spray loaf pans. I like 2 large loaves and 2 small loaves.

Punch down and divide into loaves. Place into greased loaf pans.

Second Rise: In a warm location, allow bread dough to rise in the loaf pans until doubled in size. 30-45 minutes. It should be just over the loaf pan edge. Not flowing over the edges.

Brush the top of loaves with butter to keep it soft.

Allow the bread to cool in pan for 10 minutes. This makes the bread come out of the pan more easily.

Remove the loaf of bread from the pan and allow to cool on a wire rack. Cool completely before cutting.