Today's Bread - 5 loaves
6.25 cups 115 degree water
2.5 teaspoons instant yeast
10 Tablespoons extra-virgin olive oil (That is 1/2 cup + 2 Tablespoons)
10 Tablespoons black strap molasses
2.5 Tablespoons Realsalt
1/4 cup flax seed, ground
2 Tablespoons brewer's yeast (not the fortified kind)
Freshly ground whole wheat flour (start out with 12 cups and add more as needed)
Combine all of the ingredients and knead for 10 - 15 minutes until the dough is springy and elastic. Add sufficient flour to make the dough nicely kneadable as you are working it, but not dry.
Place dough back into oiled bowl and cover with plastic wrap.
Allow to rise until when you poke the dough, it "sighs". Punch it down.
Allow to rise again.
Form into 5 loaves and place into greased medium-sized bread pans.
Pre-heat oven to 350.
When the sides of the dough is almost to the top of the edges of the pans, then place them in the oven.
Bake at 350 for 45 minutes.
Remove from pans and cool on wire racks.
Try to wait 15 minutes before slicing! With only 3 of us here today, this is all that was left of the first loaf. :)