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I started with 2 Cups of Red Fife and 1 Cup of White Sonora wheat.
This produced about 4 3/4 Cups of freshly milled flour.
Sifting produced roughly 4 Cups.

1st:
5 3/4 Cups of Water in the mixer with
3 1/4 Tablespoons of Yeast and
~3 Cups of freshly milled flour
and mix until flour is entirely wetted, should be very liquidy.
Now is the autolyze - Verification that the yeast is working.
I basically didn't have to wait because it started making bubbles almost immediately.

2nd:
While on the lowest mixing setting add
The rest of the freshly milled flour, 1/4 Cup at a time, allowing time for it to incorporate and
3/4 Cup of Honey
3/4 Cup Coconut Oil
4 3/4 teaspoons Salt
1 1/2 Tablespoons of Stabilized Rice Bran (Not Necessary)(I forgot to add this until I added maybe 3 more cups of flour)
For the remainder of the flour, I used Vitrea Artisan Bread flour from Hayden Mills, 1/4 Cup at a time, allowing time for it to incorporate, until the dough begins to separate from the bowl.
Turn the oven on to pre-heat @350F.
Oil the bread pans (using 9x5 bread pans)

It is at this point, I should have added about 9 cups of Vitrea flour, Instead I was probably at about 7 1/2.
I decided to knead for 7 minutes in the machine on the lowest setting before realizing my mistake because of the tackiness of the dough still at that point, I then added an extra cup of flour, bringing the total to 12 1/2 Cups of flour. Next I let the machine knead for another 5 minutes, with a total knead time of about 12 minutes.
The dough was smooth enough for my satisfaction at this point. I also didn't want to over knead it.

3rd:
I floured down the silicone mat and dumped the dough on it, dividing it into 3 even portions, using a scale to verify.
Roll the portions into rectangles approximately 18x12, fold in thirds like a letter. And tightly roll the remainder, tucking the seams in the under-side of the loaf and placing the loaf in the Oiled bread pans.
Mist them with water to keep them from sticking to a tea towel covering over them while they rise, 10-30 minutes (depends on your yeast), until they roughly double in size.
I only had to wait 15 minutes.
Into the oven and bake for 30 minutes.