20 c. flour

Suggested combination: 5 c. white flour, (unbleached) 4 c. gluten flour 1 c. soy flour 1 c. wheat germ 1 c. bran 1 c. oatmeal, uncooked 1 c. sunflower flour, grind seeds in blender

Wash hands and mix ingredients with hands. Preheat oven to 220 degrees while doing the following:

Add: 3 cakes of yeast (or 5 tablespoons of dry yeast), to 2 1/2 cups of lukewarm water; to which a little flour and a little honey has been added. Set aside to let work. (Takes 20 minutes or so.) 1/4 c. molasses

Mix. Put in blender and add 2 1/2 cups warm water. Turn on to put honey and molasses in solution.

Into 5 cups lukewarm water, add a squirt of lemon juice, about 1/2 teaspoon salt and 1 teaspoon of oil.

When yeast is ready, remove flour from oven. If too hot, let cool a little. Grease pans carefully. Consider using Pam olive oil spray for this. Turn blender on for a few moments to keep honey and molasses in solution.

Add the yeast solution to flour.

Add the water in the blender to the flour

Add the 5 cups of water containing the lemon juice, etc. to the flour.

Mix well. Flour should be wet; if it isn't, add a little more water. Divide into 5 large bread pans and set in warm place to raise. This takes about 20 minutes. Sprinkle with sunflower seeds when bread is rising in the pans.

Preheat oven to 400 degrees and bake 50 minutes at 400 degrees, then 10 minutes at 350 degrees. Bread will be done when it "sounds" hard and will bounce in pan when juggled. Turn upside down in cool place for a while. Remove and let cool on a rack.

Makes World's Greatest Bread. (Failures can be used for boat anchors or to feed the birds.)