Basic Whole Wheat Bread

5 cups milk

2 pkgs. dry yeast dissolved in 1 cup warm water

1/2 cup oil

1/2 cup raw sugar, honey or molasses

2 T salt

11 to 12 cups unsifted whole wheat flour

Mix together in 6 qt. pan liquid, softened yeast, oil, sugar and salt. Add flour gradually and mix well. This dough should be more moist than ordinary bread dough. Let rest 10 to 15 minutes. Turn out on floured canvas covered board. Knead for 10 minutes. Cover with foil or dampened towel and refrigerate immediately. Kneading can be done before or after refrigeration. Refrigerate 3 to 24 hours. Dough may require punching down once or twice.

Remove from refrigerator and let stand about 30 to 60 minutes at room temperature or in 80 to 85 degree oven. Turn out on canvas covered board. Knead 10 minutes if not previously done. Divide into 3 or 4 portions according to pan size. Place in loaf pans, lightly greasing top surface. Let rise in warm place until almost double in bulk. Bake at 325 for 1 hour and 10 minutes to 1 hour and 20 minutes.

Mischell Shapiro