In your stand mixer bowl combine the first 7 ingredients (OJ through salt) and 1 cup of the flour. Mix with the dough hook for 5 minutes to get the gluten going. The OJ is important… the acid is supposed to break down some of the roughness of the whole wheat – don’t leave it out… Gradually add the rest of your flour, one cup at a time until you have reached 4 cups. Let the dough knead in the bowl for 4 or 5 minutes. After that kneading is through, turn off the mixer and feel the dough. It should be tacky without sticking to your hands. If it is too sticky, add a little more flour until if doesn’t stick.