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Makes 4 loaves of rye bread.

In a bread mixer (or very large bowl), mix:

4 cups of rye flour
5 teaspoons yeast
2 tablespoons Kosher salt

In a separate bowl, combine: 

1 cup milk
4 cups warm water
1 1/3 cups honey
1/2 cup grapeseed oil

In the microwave, bring the  bowl of liquids to a temperature of 120°-130° F. Add the liquids to the flour mixture and whisk it together well. 

Add 7 cups of white flour to the mix until it holds together and the dough begins to bind. 

In the bread mixer, turn the arm for 5-7 minutes (or turn slowly in a bowl with wooden spoon for 5-7 minutes) making sure the dough "webs".

Drape a kitchen towel over the bread mixer and let the dough rise until doubled, about 45 minutes to 1 hour. Meanwhile, grease 4 bread-loaf pans (butter them or spray with grapeseed oil).

Punch down the dough and tip it onto a floured board. Using a bread scraper, turn the dough to cover it in flour and create a pile of dough that you can handle. Cut the dough into 4 equal parts. Flatten each quarter with your hands and roll it up into a loaf, and put it into a pan. Cover the pans with a towel and let the dough rise for 45 minutes. In the meantime, preheat the oven to 350° F.

Bake the loaves for 40 minutes.