Yield 2 – 9 x 5 loaves
1 C warm water and 2 T dry yeast or 2 cakes fresh yeast.
3/4 C milk, 3/4 C water, 1 T sea salt, 1/2 C honey, 3 eggs (beaten) 1/2 C unrefined corn germ oil (I think I used regular veggie oil) 7 C stone-ground whole wheat flour (I think I used regular whole wheat flour)
Optional: 1/2 wheat germ,1/4 C non-instant dry milk (mixed with the flour)
Dissolve the yeast in the warm water. Stir in milk, water, salt, and honey. Add the eggs, oil, and half the flour. Mix well, then add remaining flour by working with your hands.
Turn the dough onto a lightly floured board. Allow dough to rest for about 10 minutes (while you clean up – that’s what the book suggests .) Knead for 5 minutes. Place in oiled bowl. Cover the dough with a damp cloth and allow it to rise until doubled. Punch down and let rise again for 30 minutes more.
Divide dough in half. Shape dough into 2 loaves. Place in oiled loaf pans or shape into round loaves and place on oiled baking sheets. Cover the loaves with a damp cloth and let rise until double.
Bake 30 to 40 min. at 350F. Cool on a rack.
The crusts will stay soft if you wrap the loaves in plastic or waxed paper as soon as they are cool enough to touch, or wrap them in dish towels after removing from the oven.
Addording to Shelley, the surprise is that Shelley can cook at all.