7 c. whole wheat flour, stone ground if possible
1/2 c. unprocessed bran or 1/2 c. of an additional flour if desired
4 tbsp. molasses
2 tsp. salt
2 pkg. dry yeast
2 tbsp. honey

Put flour, bran and salt in a bowl and place in an oven set on warm for 20 minutes, stirring once or twice. While flour warms, combine yeast, 1 cup warm water and honey, set aside to foam. In a separate bowl, combine 1 cup warm water and molasses. When flour is warm, combine honey and molasses mixture, then add to flour. Stir vigorously but do not knead. Add 2 additional cups of warm water until a sticky dough is formed. Again, stir the dough but do not knead.

Grease 2 bread pans and fill 1/3 to 1/2 full. Let rise about 1 hour until dough is even with top of the pans. Bake at 375 degrees for 35 minutes. Cool in pans for 20 minutes then turn out to cool completely. Bread freezes well or keeps in the refrigerator when well wrapped.