4 1/2 c. warm water (about 110 degrees)
1 tbsp. each honey and salad oil
2 pkgs. active dry yeast
3 tsp. salt
Non-fat dry milk (amount for 1 qt.)
4 tsp. caraway seed
8 c. stone-ground whole wheat flour

Pour the water into a large bowl and add honey and oil. Allow to stand a few minutes and then stir in yeast. Stir in salt and dry milk, then add caraway seed and flour. Stir with a wooden spoon until thoroughly combined. Cover.

Turn oven to lowest setting, about 150 degrees, for 1 1/2 minutes; then turn oven off and place bowl in the oven; close door. Allow to rest for about 15 minutes.

Cut through batter and then beat to drive out gases.

Generously grease two 5x9 inch loaf pans and divide batter evenly between them. Cover lightly with greased foil. Again turn oven on to lowest setting for 1 1/2 minutes, turn oven off, and place pans in oven. Close door. Allow to rise 15 to 20 minutes, or until batter almost fills the pans. Remove from oven, remove foil, and preheat the oven to 375 degrees.

Bake bread 25 minutes, then turn off oven (don't open door), and leave bread to bake another 30 minutes or until loaves are well browned and sound hollow when tapped. Turn loaves onto a rack to cool. Makes 2 loaves.