4 c. whole wheat, stone ground
4 c. whole rye, stone ground
4 c. all-purpose flour
1/2 c. whole wheat (can be deleted)
2 tsp. salt
1 tbsp. sugar
2 tbsp. dry yeast
4 1/2 c. liquid (I use 1 qt. skim buttermilk + 3/4 c. water)

Mix all the dry ingredients; heat the liquids to approximately 100 degrees. Mix with yeast and then with the flour. Work the dough well before you put it in a warm place to rise.

After 30-45 minutes, knead the dough again. Split it in 2 or 3 pieces (I have 2 large bread pans from Norway). Knead each piece and put in loaf pan (greased). Then let it rise again for at least 1/2 hour. Bake for 1 hour at 390 degrees.