In a large mixer bowl, combine all ingredients in group 1; set a side. In a small bowl add water from group 2. Then add the sugar and stir until sugar is dissolved. Add the yeast and stir. Let stand for 10 minutes. When the yeast mixture doubled in volume stir. In saucepan, heat all ingredients from group 3 until warm (120 - 130 °F). Add warm liquids to the mixture that you set a side from gruop 1; stir and set a side until temperature decrease to 100 °F. Add yeast mixture and stir again. Add 3 cups of the flours from grop 4 and stir with a wooden spoon. By hand, gradually stir in enough remaining flours to make firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and double, about 1 to 1-1/2 hour. Test dough with two fingers and make sure imprint of finger remain.
Punch down dough and knead briefly. Divide into 2 parts. On lightly floured surface, roll or pat each part to a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9 x 5 or 8 x 4-inch bread pans. Cover; let rise in warm place until double, about 45 to 60 minutes. Bake at 400 °F for 30 to 40 minutes until golden brown. Remove from pans; cool loafs on their sides.