Lammas Loaves

Basic Whole Grain Bread

2 1/2 cups warm water

1 tablespoon brown sugar

1 tablespoon active dry yeast

1 tablespoon salt

6 cups whole wheat flour

Pour the warm water into a large bowl. Add the sugar and sprinkle the yeast on top of the water. In a few minutes, when the yeast come bubbling to the top, stir in half of the whole wheat flour and beat very well, until the dough ceases to be grainy and becomes smooth and stretchy.

Add the salt and the remaining flour cup by cup, mixing well. Knead it in the bowl until it is no longer sticky, then turn it out onto a floured board.

As the dough gets stiffer and harder to knead, sprinkle the remaining flour a little at a time on the tabletop or board and knead the dough on top of it.

Knead, push, and fold until the dough is soft and springy to touch, and return it to the bowl. Cover the bowl snugly, allowing room for the dough to double in bulk.

Grease two loaf pans or two 46 ounce juice cans. (My favorite way) Divide the dough in half and flatten each half into an oblong the length of the loaf pan, or if you are using cans, mold the dough into an egg shape blob, pinching the dough tightly together at the seams. Slide the formed loaves into the pans or cans, and push down all around the sides so that no air is trapped.

Cover the pans or cans to protect from drafts and let the loaves rise once more, until they have doubled in bulk. Preheat the oven to 375*F towards the end of this rising period. When the bread is rounded just above the rim, bake it for about 40 minutes. When you remove it from the pans and tap it on the sides and bottom, it should sound slightly hollow. The color should be a rich golden brown.. Allow bread to cool, then slice and serve.

Makes two loaves.

Variation: Knead in 1 cup raisins or handful of chopped herbs: oregano, dill, basil, parsley, thyme