1 qt. warm water
1/4 c. dry yeast
1 tbsp. honey
4 c. 100% whole-wheat flour
3 c. 100% whole-wheat flour
1 tbsp. lemon
2 tbsp. lecithin or 1/4 c. oil
4 to 4 1/2 c. more whole-wheat or unbleached flour

Into a bowl, put warm water, yeast, honey and 4 cups whole-wheat flour. Mix together and let rise twice, stirring down sponge each time (15 minutes; stir and let set 15 or more minutes). Add in the order given: 3 cups whole-wheat flour, lemon, lecithin or oil and 4 to 4 1/2 cups more whole-wheat or unbleached flour. Don't add too much flour, just enough to make a soft dough. Knead a little. Shape into loaves. Let rise until double.

Bake at 350°F for 45 minutes.

Add corn meal and oil to bottom of bread pan. Let it sit in the pan 30 minutes before cooking.