Holly Smiley's Whole Wheat Bread

3 cups warm water
1 Tbsp brown sugar
3 Tbsp yeast (she uses SAF instant; others may take longer to rise)
2/3 cup honey
2/3 cup light olive oil
1 Tbsp salt
2-1/4 cups quick oats (optional)
8 cups ground white wheat flour or 6 cups all purpose flour with 2 cups bread flour or 9 cups bread flour

Mix water, brown sugar and yeast. When yeast is "foamy", stir in honey, olive oil, salt and oats, if desired. She always adds oats for moistness and flavor, but - strangely - all quantities remain the same if you leave this out. Stir/knead in flour. Knead 10 minutes to develop the gluten. The dough should be elastic, but it is a soft and somewhat sticky dough. Grease 3 bread pans or cookie sheets for long, skinny loaves (like french bread) or rolls. Shape the loaves or rolls with a little flour and place in pans. Cover loosely and let rise until almost doubled in size, about 20 to 40 minutes. Bake at 350 for about 24 minutes for wheat loaves, 27 minutes for white loaves, 11 to 14 minutes for small rolls, etc. Cool on racks and store in bread bags. Freeze what you won't use within 24 hours.