2 pkgs Yeast
¾ c Warm water
1-1/4 c Soured milk (add 1-1/2 Tbl Lemon juice and let stand 5 minutes)
3-1/2 to 4 c Whole wheat flour
1 Tbl Baking powder
Corn meal
All ingredients should be warm.
Dissolve yeast in water and add milk. Mix baking powder with 2-1/2 c flour. Add to liquid and warm. Gradually add flour. Knead 250 strokes or 8 minutes, adding flour as required.
Cover bottom of 9x3x5” loaf pan with cornmeal (instead of greasing). Place dough in pan. Bake in 375˚ preheated oven for 45 minutes. Cool 5 minutes and remove from pan.
Variation #1: Let dough rise in pan in warm place until double in bulk. About 1 hour. Bake in pre-heated 400˚ oven for 35 minutes.
Variation #2: Omit baking powder. Let dough rise until double in bulk. Punch down. Shape to loaf, place in pan and let rise to double in bulk (about 45 minutes). Bake in preheated 400˚ oven about 30 minutes.