I feel that fresh grinding the grain ensures that the oils in the whole wheat do not have a chance to get rancid. One reason companies sell white wheat flour is that the oils and goodies have been removed because they do tend to spoil quickly. With fresh ground that doesn't happen, and I thnk it's a healthier bread.
To 4 cups of the flour, I stir in one tablespoon of salt, a tablespoon of sugar (though it really doesn't need it, but it helps the yeast) and one rounded teaspoon of yeast. You can use regular bread yeast, or I have been lately using distillers yeast which I get from our local wine-supply shop for about $10 a pound. Then add 4 cups of warm water and stir up well. When it's sunny I can put the water into the solar oven for a few minutes to heat it up somewhat. You don't want the water too hot, or it will kill the yeast. Just enough so that your little finger feels a bit warm when you put it in the water. You could use cold water, but it will take longer to rise.