1 Tbl Dry yeast
3-1/2 c Warm water
2 Tbls Raw sugar
2 tsp Salt
8-9 c Whole wheat flour
Sprinkle yeast over warm water, let it sit about 5 minutes. Add sugar, salt, and about 4 cups of flour. Stir well. Continue stirring and adding flour, a little at a time, until dough become stiff and pull away from the side of the bowl.
Turn the dough out on a floured board and knead for 5-7 minutes or until the dough is smooth and elastic.
Divide dough into two equal parts, shape, and place in greased bread pans (9x5x2-3/4”). Cover with a clean dish towel and allow to rise in a warm place until about double in bulk.
Preheat oven to 350˚F. Bake for 40-45 minutes or until done.
Makes 2 loaves
I like to add in a couple of Tbls soy flour, millet meal, corn meal, brown rice flour, wheat germ, wheat bran, and ¼ c oats (give or take) for a multi-grain loaf.
Also—after kneading, round it into a ball and put it in a greased bowl, cover with damp dish towel. Let it sit in a warm place until doubled in bulk (about 2 hours). Punch down, knead a little, round into another ball, put in greased bowl, cover with damp dish towel. Let sit in a warm place until doubled in bulk again (about a hour). Punch down, knead a little. At this point, don’t forget to spank the baby. Divide into two equal parts, shape, and place in greased bread pans. Cover with damp dish towel. Let rise (about half an hour this time). Bake.
To spank the baby—Take hold of the dough by both sides, lift it up and slam it down on the work surface several times. Turn ¼ turn. Repeat a few times. I can’t explain why, but it makes a difference.