- 4 c warm water
- 4 Tbs apple cider vinegar [to neutralize the phytic acid in the
- 12 c whole wheat flour
- ½ c very warm (but not hot) water
- 4 tsp active dry yeast
- 1 tsp honey
- 1 tsp baking soda
- 2/3 c butter
- 2/3 c honey
- 1 Tbs salt
Blend well in mixing bowl: 4 c. warm water, apple cider vinegar, flour
Lay plastic wrap over top of dough to prevent it drying out.
Cover bowl with damp cloth. Let stand 12-24 hours.
Blend in a glass liquid measuring cup in order given, and allow to
stand 5-10 minutes until it bubbles up: ½ cv water, yeast, honey, baking soda.
Thoroughly whisk together butter, honey, and salt and work into
dough with yeast mixture (from previous step) until well blended.
Knead 15 minutes. Add a little flour (wheat or unbleached
white), as needed to handle dough easily and prevent sticking (about 2-3 cups
more is sufficient). Knead until smooth and resistant to kneading
action. Allow 2 risings in the bowl, then shape and let rise almost double
Bake at 350 degrees for 35 minutes.