Next add the remaining whole wheat flour, salt, sorghum or honey, and oil, combining well. Attach the dough hook at this point, or stir by hand. Begin to knead in the bread flour, one cup at a time, for about 5-10 minutes. Keep the dough light and pliable, not a hard lump. You may not need all the bread flour. When dough is smooth and elastic-feeling, kneading is complete. Let dough rest for 20 minutes.