soft whole wheat bread

I wanted to make whole wheat bread so my oldest and I could enjoy it along with the rest of the family- we both stay away from refined carbs.  This was a great recipe!  We really enjoyed it and so did everyone else.  Twelve thumbs up.

soft whole wheat bread (slightly adapted by baking a moment)
3 cups warm water
2 packets yeast (or 5 tablespoons bulk yeast)
1/2 cup honey (I used 1/4 cup)
1 teaspoon salt
6 tablespoons butter, softened (I used earth balance for my oldest whose vegan)
at least 7 1/2 cups whole wheat flour

Pour the warm water in a large bowl and sprinkle yeast on top.  Set aside for 5 minutes and allow to proof.
Add the honey, butter and salt.
Stir in 2 cups of the flour.  Keep adding flour 2 cups at a time until you reach about 6-7 cups and the dough pulls away from the sides of the bowl.
Knead on a floured surface adding flour 1/2 to 3/4 cup a time until it is no longer sticky but smooth and elastic, about 10 minutes.
Place dough in a large greased bowl and cover with plastic wrap.  Let rise in a warm place until doubled in size, 30-45 minutes.
Lightly mist (2) 9x5 inch loaf pans with non-stick spray.
Punch down the dough and shape into two loaves.  Place in prepared pans.  Let rise in a warm place until doubled in size, about 30-45 minutes.
Preheat the oven to 350 degrees.
Bake 40-45 minutes or until loaf sounds hollow when lightly tapped.