In a large bowl, combine 8 cups of the whole wheat flour, warm water and kefir, kombucha, or apple cider vinegar. Cover and allow to soak in a warm place away from drafts for 24 hours.
After the flour has soaked, there may be some small pools of water on top of the dough. Pour this off as much as possible.
To the bowl of soaked flour, add about 4 cups of whole wheat flour, the active dry yeast, sea salt, oil, and honey.
Mix well, stirring until the dough pulls away from the sides of the bowl.
Turn dough out onto a floured board or table. Knead for 5-10 minutes, adding flour to reduce stickiness as needed. After kneading, the dough should be smooth and elastic.
Preheat the oven at 350°F.
Oil one regular-sized loaf pan. Shape about 2 pounds of the dough into a rounded rectangle. Place in a loaf pan, cover loosely with a damp towel or plastic wrap, and let rise in a warm location for about 45 minutes.
Bake, uncovered, about 35 minutes, or when the internal temperature reaches 200°F.
Cool on a rack for 15 minutes before serving. When it is fully cooled, this bread stores well in a plastic bag in the fridge or breadbox.