7 1/2 c. whole wheat flour
2 tbsp. dry yeast
1 c. lukewarm water
1 tbsp. honey
4 tbsp. black strap molasses
1 c. lukewarm water
1 tbsp. salt
2 c. warm water (approximately)
1 to 2 tablespoons Brewers yeast (optional)
1/2 c. caraway seeds (optional)

Place whole wheat flour in large bowl and set in a very low oven for about 20 minutes to warm the flour and bowl. If you have a gas oven, the pilot light will give sufficient heat. Dissolve yeast in 1 cup lukewarm water and and add honey. Mix molasses with 1 cup lukewarm water and combine with yeast mixture. Add with salt to the warmed flour. Add enough water to make a sticky dough (about 2 cups). Stir in Brewers yeast and caraway seeds. Grease two 9 x 5 x 3 loaf pans or three small loaf pans. Pour mixture in to 1/2 to 2/3 full. Let rise in a cold oven 40 minutes or until mixture almost reaches top of pans. Remove from oven. Preheat oven to 375 degrees and bake 30 to 40 minutes or until crust is brown. Cool for 10 minutes before removing from pans. Continue to cool. Yield: 2 loaves, 20 slices each at 85 calories each slice.