Monday, June 1, 2009


This is adapted from Grandpa Ray's recipe. (*doubled recipe is in parentheses)

3 3/4 c. warm water (7 1/2 c.)
2 T. yeast (1/4 c.)
2 T. honey (1/4 c.)

• Proof for 3 minutes.


6 c. whole wheat flour (12 c.)

• Mix on speed 2 (Bosch) for 10 minutes.

• Let sit for 3 minutes.


2-4 c. whole wheat flour (7-8 c.)
2 1/2 t. salt (5 t.)

• Knead on speed 2 for 5-6 minutes. Dough should be pliable, not too tough.

• Allow to rise double; punch down.

• Allow to rise double again.

• Divide into 4 parts (8 parts) and roll into loaves.*

• Flour bottom of loaves and place on corn mealed cookie sheet. (You can fit all 4 loaves on one sheet; the edges might touch. If your oven is big enough, you can put 2 loaves per sheet and use 2 cookie sheets.)

• Score loaves.

• Allow to rise again.

• Bake at 400 for 20 minutes, with a pie tin (or bread pan) of water in the bottom of the oven.

*You can roll these lengthwise into long skinny baguettes. They work great for bruschetta!