Instructions: *NOTE: I grind up 15-16 cups of flour first. Then I pour into my Kitchen Aid mixing bowl

I grind my own wheat which is Hard White Spring Wheat from Montana and I use Fermipan Yeast. When I got this recipe from an acquaintance last year I asked her what her brands she used of everything in the recipe and this is exactly what I am sharing with you. It is a lighter colored wheat bread and has a wonderful flavor that does not leave a bitter sort of aftertaste that I have experienced with my previous brands of wheat.

Let the first 4 ingredients sit for a few minutes to "proof" - it will begin to "grow" and will look bubbly and foamy.

Add whole-wheat flour and mix for 1 minute.

Add veg oil and salt, mix together another 1 minute.

Add flour until dough pulls away from sides of bowl.

Knead and rise as usually for any basic bread dough.

This will make 3 very large loaves or 4-5 smaller pan size loaves or it is fun to make 12 of the very small loaves (maybe 2 1/2 x 3" pans)

Now the sources: I buy the Fermipan yeast from the K-Tech stores when I am visiting my kids in Utah. There is a K-Tech store in Linden and one in Orem, and I am sure there are others around Salt Lake City.

Here is the address off of the Fermipan package that I just opened:

The Hard White Spring Wheat I also have purchased at the K-Tech Store, but they gave me the phone number of the farm in Montana that they purchase from so that I could call and get the name of distributors in my area (Portland, Oregon). So here is that phone number:

Wheat Montana

(These people were very helpful)

Hope your results from this information is as successful as mine. I will be glad to help anyone further if needed.

Pat Hewitt

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