Dissolve yeast in 1 tsp. honey and 1/2 cup warm water and let stand for 10 minutes.
Measure warm water into a large mixing bowl; add honey, molasses, oil, eggs and lemon juice; mix well. Add yeast to mixture and stir. Gradually add 5 cups whole wheat flour, beating well after each addition. Let stand 15-20 minutes until mixture is very light. Stir in salt and add remaining whole wheat flour and sufficient all-purpose flour to make a soft, workable dough.
Turn dough out on lightly floured surface; knead 10-15 minutes until dough is smooth and elastic.
Place dough in an oiled bowl, turning once to coat dough with oil; cover with plastic wrap and let rise for 50 minutes, or until doubled in bulk.
Punch down dough and shape into 4 balls. Cover and let rest 20 minutes. Form into loaves and place in greased 8 1/2″ x 4 1/2″ loaf pans. Brush tops with oil, cover and let rise 50-55 minutes.
Bake in 375⁰F (190⁰C) oven for 30-40 minutes or until bread tests done. Remove from pans and cool on wire rack.
*For consistently good results, lemon juice, the natural dough improver, is added when baking bread with no additive flours.