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I call it the recipe of threes.
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I often substitute 3 of the c. of whole wheat flour for the unbleached.
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You can also use up to 1 c. of any combination of non-wheat flours.
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My favorite is 1/4 c. of each oatmeal, rice, and soy flours.
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Measure half of the flour (whole wheat goes in here) into a large bowl.
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Form a well in the center.
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Stir the molasses into all of the water and pour the mix into the well.
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Sprinkle on the yeast and wait till yeast softens.
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Beat till batter is smooth, pausing to scrape down the sides of the bowl.
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Cover and let sit overnight.
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In the morning, fold in the rest of the flour, the salt and the oil.
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Stir till you cannot stir any more (this is the hardest part).
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By now the dough should be clearing the sides of the bowl.
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Turn out dough and knead till smooth.
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Put in bowl, cover and let rise till double in bulk.
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If you poke the dough and it doesn't poke back, it's ready!
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Turn dough out and divide into two (large) loaves or possibly three smaller ones.
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Form into loaves and place in greased loaf pans.
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Cover and let rise till double in bulk.
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Preheat oven to 350 degrees.
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Place risen dough in warm oven.
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Bake for 40-45 min or possibly till loaves have pulled away from the sides of the pans.
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Let cold a bit and enjoy!
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My latest project has been working with sourdough bread.
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More on which later.
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NOTES : I learned how to bake bread from my first wife.
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She learned from her mom who learned from her mom.
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She didn't use measurements but worked by feel.
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I have been baking with yeast for years following a basic recipe:
