• Cooking Time: 30 min
• Servings: 2 loaves
• Preparation Time: 30 min
• 8 cups warm water
• 1 tsp sugar
• 4 Tbsp yeast
• 1 1/2 cups whey
• 1/2 tsp abscorbic acid
• 1 Tbsp salt
• 4 tsp soya lethesan
• 16 cups of whole wheat flour (approximately)
• 2cups white flour

1. 1 tsp sugar- stir
2. 4 Tbsp yeast
3. Let the yeast mixture sit for 5 minutes to "brew".
5. In another small bowl add 1 1/2 cups whey, 1/2 tsp abscorbic acid and 1 Tbsp salt. Add to yeast mixture. Add 4 tsp soya lethesin and mix.
6. Add approximately 16 cups of brown flour (if possible freshly ground) and 2 cups white flour. When the dough pulls away from the side sof the bowl knead for 10 minutes. It should not be too sticky. Let rise for approximately 20-30 minutes. Grease loaf tins with crisco. Shape into bread or buns. Rise 15-20 minutes.
7. Bake at 325 degrees 30 minutes (or until center is done).

In the early 1980's Ron and Brenda bought a wheat grinder and a Bosch mixer with a bread making attachment. This receipe came from their friends John and Maureen Firmston, the couple who sold them this exquistite Bosch machine. This healthy, filling bread was our go-to recipe for a number of years. Excellent for toasting.