Whole wheat bread recipe

For a long time I've been looking for a consistently good whole wheat bread recipe, that rises, isn't as hard as a brick, and doesn't fall apart when you put a knife into it. I think I've found it! While browsing the wonder that is Veg Web, I found a recipe there by dbsnova that looked good so I gave it a whirl, and it was fabulous! I made some changes to the original recipe (which can be found here), by using apple sauce in place of the oil to keep the calories down, and left out the molasses also. Here's what you'll need to make 2 1lb loaves:

•  2 3/4 cups hand hot water
• 1/3 cup applesauce
• 1/4 cup sugar
• 1 tablespoon salt
• Up to 7 1/2 cups 100% wholewheat flour
• 2 tablespoons dry active yeast

Mix the yeast, water and sugar together and leave for a few minutes, until you get a brown 'froth' on top of the water. Start the mixer, and add the applesauce plus 2 cups of the flour. When combined, add another 4 cups of flour. When that's combined, add flour, one half cup at a time until the mixture starts coming away from the sides of the bowl. It will still be tacky to the touch, but not be sticking to the bowl anymore. Don't use anymore than the allotted 7 1/2 cups.
Cover the bowl and leave for about an hour, until the dough has doubled in size. Give the mixer another whirl to knock some of the air, then turn into a floured surface. Gently shape into a round, then halve dough and shape each into an oblong before placing into oiled loaf tins. Leave to rise again for about an hour, then place into a preheated 350 degree oven for about 30 - 35 minutes.
When you bring the two loaves out of the oven, leave in the tins for about 10 minutes while they cool down, and they should come cleanly out of the tins.
Enjoy!