In a small bowl stir together 1¾ cups warm water and yeast and let stand until foamy, about 5 minutes. In a measuring cup whisk together remaining ¼ cup warm water and molasses. In a large bowl stir together 2 cups flour, sugar, salt, and oil and add molasses and yeast mixtures, stirring until combined well. Stir in enough of remaining 3 to 4 cups flour, ½ cup at a time, for mixture to form a soft dough and turn dough out onto a lightly floured surface. Knead dough 8 minutes, or until smooth and elastic, and shape into a ball.
Transfer dough to a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour. Punch down dough and let rise, covered, 45 minutes more.
Oil two 8½ by 4½-inch loaf pans. When the dough is ready, divide it in half. Lightly knead each piece and shape into ovals. Transfer the loaves to the pans and cover with plastic wrap. Transfer to the fridge and let rise for 12 hours. (If you're doing this all at once, simply allow 45 minutes at room temp for this last rise.)
When ready to bake, remove the loaves from the fridge. Let come to room temperature, 45 minutes to 1 hour. Midway through this, preheat the oven to 400°F. Place the loaves in the oven and bake for 10 minutes. Reduce the heat to 350°F, then bake another 25 minutes, until the loaves are rounded and brown.
Cool in the pans for 10 minutes, then use a butter knife or offset spatula to remove and transfer to a rack. Eat immediately, with butter, or cool completely and then reserve for sandwiches.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2015/12/whole-wheat-bread.html