Whole Wheat Bread
• 3 cups of warm water
• 1 cake compressed yeast
• 2 tablespoons Karo Syrup
• 7 cups whole wheat flour (organic, no pesticides)
• 1 tablespoon of salt
Dissolve the yeast in a little lukewarm water, add the liquid, and mix all the ingredients to a medium soft dough. Turn out on a board slightly floured, and knead until elastic to the touch; then return to a bowl, cover, and let stand in warm room to rise until, when tapped sharply, it begins to sink. This takes about two hours. Work down well, turn over in the bowl, and let rise again one-half its size; then mold into loaves and put into pans for baking. Let rise until half again its original bulk, then bake in a good oven. Bake at least one hour or longer. These coarse breads must be watched closer during the rising than those made from white flour, as they get light in much less time. When taking bread from the oven, sponge it off with a cloth that had been dampened in cold water. Set it in a draft if possible, turn over so that it will cool off quickly, and the crust will be brittle and tender. If desired, it may be sponged off with a cloth saturated in oil. Soybean or nut milk, however, may be used in place of water to improve bread.
NOTE: There are many good bread recipes out there. Leave out the harmful ingredients and use only those which are wholesome. Where these recipes use grease or oils of any kind, use a little raw peanut butter, which is very rich in oil, and for sweetening use malt sugar or Karo Syrup which enriches the bread, gives it a very excellent flavor, and keeps it moist.
Kloss, Jethro. The Original Back to Eden. Benedict Lust Publications, 1971.