2 c. very warm water, almost hot
1 tsp. dry yeast
9 to 11 c. flour
2 tbsp. salt
2 1/2 c. tepid water
2 c. barley, rye or whole wheat flour
1 c. oat bran (optional)
2 to 3 tbsp. cornmeal
1 c. dry milk (optional)

1. Dissolve yeast in 2 cups VERY warm water, using wooden spoon to stir.

2. Stir in 2 cups white flour and 2 tablespoons salt. Stir well.

3. Cover with plastic wrap and set aside in cool place to rise overnight.

1. Add 1 cup tepid water, the barley, rye or whole wheat, 1 cup dry milk (optional) and 1 cup bran (optional). Stir or mix thoroughly with hands.

2. Re-cover and let rise in cool place overnight.

1. Add remaining 1 1/2 cups tepid water and 7 to 9 cups flour.

2. Begin kneading in bowl; transfer to floured wooden pastry board and knead for 10 minutes, adding flour as necessary until dough is smooth and elastic.

3. Clean bowl, dust with flour and pat dough back in (or divide dough in 2 and place in 2 bowls).

4. Cover and let rise at room temperature for 2 to 3 hours, then knead briefly.

5. Form into loaves and place on baking sheet lightly sprinkled with cornmeal. Set aside in warm place (70 or more) to rise rapidly for 30 to 60 minutes.

6. Preheat oven to 500 degrees. Slash tops of loaves. Place in oven and bake for 10 to 15 minutes. Reduce to 350 degrees and bake for 30 minutes longer. Cool on rack.