Copyright Bluebird Grain Farms
Yields 2 loaves
2 ½ Tbs active dry yeast
1 cup lukewarm water
1 tsp. molasses
2 cups whole wheat bread flour (Hard Red, Hard White, or Emmer (bread will be denser with emmer flour, you can also blend a ½ Cup Rye Flour for a stronger flavor).
Dissolve yeast in water, add molasses; let stand 5 minutes. Beat in flour. Cover, and let rise 30-60 min.
1 Cup cracked red or emmer wheat
1 cup boiling water
2 tsp. Salt
¼ Cup sweet butter
¼ Cup molasses
½ Cup brown flax seed
Combine all ingredients. Let stand 30 minutes covered and 30 minutes uncovered. Beat mix into the risen sponge.
Add About 3-4 Cups of additional whole wheat ½ cup at a time, graduating from a wooden spoon to hand mixing, as the dough thickens. When all the flour is added, turn out the dough onto a floured surface. Knead 15 minutes, add small amounts of flour if the dough persists in stickiness. Return the kneaded dough to an oiled bowl and cover with a towel until its bulk has doubled (about 1 hr.)
Punch down the risen dough, turn it out onto a floured surface, and knead it again for 10 minutes. Form your desired loaves, cover with a towel and let rise until doubled in bulk one more time.
Preheat oven to 375.
Brush with melted butter just before, and after, baking.
Bake 30-40 minutes or until the loaves sound hollow when tapped. If using bread pans, remove the loaves right away so the crust can crispen. Let the loaf cool before diving in!