8 c. warm water (lukewarm but not hot)
1/2-1 c. sweetener (honey, sugar, molasses or corn syrup)
3 tbsp. yeast

Mix yeast and sweetener into water; let set until yeast starts to work. Add the following: 6-8 c. locally grown whole wheat (milled & available from the Co-op in Tonasket; $8.25 for 25 lb.) 6-8 c. unbleached white flour (helps knit bread together high gluten content develops elasticity in bread)

Now beat your bread mixture 100 strokes to start gluten working. Batter will be the consistency of thick pancake mix. Cover and let rise until tripled in size. About 1 hour in warm place.

PHASE 2:
1/2-1 c. oil or malted butter
3 tbsp. salt
2 c. soy flour (makes a cakey moist texture)

Stir batter with big spoon by folding mixture in on itself in quarter turns of the bowl until oil mixture is fairly well distributed. Now add and stir in: 4 c. unbleached flour (more if necessary)

Fold into batter until bread is fairly stiff with flour. Turn bread onto floured board for kneading. Knead bread by folding in on itself in quarter turns and pushing against bread board with heel of hands. Knead until ball is no longer sticky.

PHASE 3:

Let set and rise for 1 hour until doubled in bulk; then divide into 4 pieces; knead and shape into loaves, put into bread pans (greased). Brush the top with the following: 2 tbsp. oil 1 tbsp. tamari or soya sauce

Mixed together.

Let bread rise to top of pan (about 20-30 minutes). Put in preheated oven of 400 degrees. Turn oven down to 350 degrees and bake for 1 hour or until bread sounds hollow. When done turn bread out of pans and let cool on racks.

Developed from Cornell University High Protein Bread and Tassajara Bread Book (basic bread recipe).