Instructions: I call it the recipe of threes. I often substitute 3 of the cups of whole wheat flour for the unbleached. You can also use up to 1 cup of any combination of non-wheat flours. My favorite is 1/4 cup of each oatmeal, rice, and soy flours. Measure half of the flour (whole wheat goes in here) into a large bowl. Form a well in the center. Stir the molasses into all of the water and pour the mixture into the well. Sprinkle on the yeast and wait until yeast softens. Beat until batter is smooth, pausing to scrape down the sides of the bowl. Cover and let sit overnight. In the morning, mix in the rest of the flour, the salt and the oil.

Stir until you cant stir any more (this is the hardest part). By now the dough should be clearing the sides of the bowl. Turn out dough and knead until smooth. Put in bowl, cover and let rise until double in bulk. If you poke the dough and it doesnt poke back, its ready! Turn dough out and divide into two (large) loaves or three smaller ones. Form into loaves and place in greased loaf pans. Cover and let rise until double in bulk. Preheat oven to 350 degrees. Place risen dough in hot oven. Bake for 40-45 minutes or until loaves have pulled away from the sides of the pans. Let cool a bit and enjoy! My latest project has been working with sourdough bread. More on that later.

NOTES : I learned how to bake bread from my first wife. She learned from her mom who learned from her mom. She didnt use measurements but worked by feel. I have been baking with yeast for years following a basic recipe:

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