Mill Flour: Grind your hard white wheat berries on the finest setting of your grain mill just before you are ready to bake.

Activate Yeast: In the bowl of your heavy-duty stand mixer, combine the warm water, honey, and instant yeast. Let the mixture sit for about 5 minutes until it becomes foamy and bubbly.

Initial Mix: Add the olive oil, optional sunflower lecithin, salt, and approximately 6 cups of the fresh milled flour to the yeast mixture. Turn the mixer on low using the dough hook until combined.

Knead and Test: With the mixer running on medium speed (speed 2 or 3), slowly add the remaining flour 1/2 cup at a time. Stop adding flour when the dough cleans the sides of the bowl but is still tacky to the touch. Knead for 8-12 minutes. The gluten is developed when you can stretch a small piece of dough thin enough to see light through it without tearing (the "windowpane test").

First Rise: Remove the dough hook, cover the bowl with a lid or towel, and let it rise in a warm place until it has doubled in size (approximately 45 to 60 minutes, depending on room temperature).

Shape Loaves: Punch the dough down to release air bubbles. Turn it out onto a lightly oiled surface and divide it into two equal portions. Press each portion flat into a rectangle, then roll it up tightly like a jelly roll, pinching the seams closed to create surface tension. Place the loaves into greased bread pans.

Second Rise & Preheat: Cover the pans loosely. Let them rise again until the dough crests about one inch over the rim of the pan (about 30-45 minutes). While rising, preheat your oven to 350°F (175°C).

Bake: Bake the loaves at 350°F for 30-35 minutes. The tops should be golden brown. To ensure they are done, check the internal temperature with an instant-read thermometer; it should read between 190°F and 200°F (88°C - 93°C).

Cool: Remove the loaves from the pans immediately and place them on a wire rack. Allow them to cool completely for at least one hour before slicing to prevent a gummy texture.