Add all the ingredients except the water and flour to a stand mixer with the dough hook attachment. Add only 390g of water to the mixer.
Adding one cup at a time, add 4 cups of the whole wheat flour to the mixer making sure to allow the flour to mix in before adding more. If the dough is in the form of a ball or pulling away from the sides, add more water in small amounts at a time. You are looking for a consistency close to thick pancake batter.
Knead your dough for about 5-10 minutes. The dough should stick to the dough hook.
Scrape the dough mixture into an oiled bowl with a silicone spatula and cover over night or for 12 hours in a warm place.
Pour the dough onto a clean, AP flour dusted work surface. Sprinkle a small amount of AP flour onto the dough and lightly knead the dough into itself with a bench scraper just until the surface isn't sticky, sprinkling with more flour as needed.
Press out the dough with your hands into a rectangle about 12" by 9" in size and then fold both short ends of the rectangle into itself (in thirds) to form a log shape. Carefully place dough onto a parchment lined (or oiled) bread pan. If your log shape is longer than your pan, you can fold the ends of the dough under itself towards the middle to create a nice clean shaped loaf.
Allow the dough to rise for another 1-4 hours in a warm place until it has doubled in size or is just starting to come up out of the pan.
Preheat oven to 375 then bake the bread for 40-45 minutes or just until the top has browned.
