6 cups stone ground whole wheat flour (or less)
3 tbsp. molasses
2 1/2 cups warm water*, divided
2 tbsp. active-dry yeast (or equivalent)
3 tbsp. olive oil
1 tsp. salt

Place 5 1/2 cups flour in mixer (I use Kitchen Aid). Dissolve molasses in 1 cup of warm water with salt. Add yeast. Let yeast proof, usually in less than 10 minutes it will foam up about 1-inch in a 4 cup measure.

Place mixer on speed setting 3 with dough hook and add yeast mixture and rest of liquid. Let mix until the dough is not clinging to bowl. You may have to add part of the 1/2 cup of reserved flour. When the bowl wipes clean with the dough place in a large plastic bowl with olive oil in bottom. Coat the dough liberally and use the excess to oil the pans. Let rise to double in bulk, about 1 hour at 72°F.

Form into two loaves and place in pans. Let rise until the bread rises over the pan covered with a cloth or towel.

Bake in preheated oven at 350°F for about 30 minutes.

Makes 2 loaves.

Submitted by: Larry Apsey