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Remember now, we're discussing whole wheat breads made with yeast, not to naturally fermented breads or breads using natural starters. Although bread fermented naturally is more acid than yeasted bread, it is more easily digested.

FLOURS
There are many varieties of flour from which to choose: Whole wheat flour. . . One of the few flours that can be used by itself although it combines well with all other flours.

Buckwheat flour . . . Delicious but heavy and, therefore, only a small amount should be used in combination with other flours.

Rye flour . . . Too heavy to be used alone and should be combined with whole wheat flour.
Rice flour . . . Sweet and tasty. Generally used in combination with whole wheat flour to give a smooth texture.
Corn flour . . . Very light. It can be used by itself to make corn bread or combined with whole wheat or rice flour.

For variation, rolled oats, cooked cracked wheat or any whole or cracked grain can be added to the dough. If you do this you will find it necessary to use less water.

The possibilities for combinations are innumerable, but it is best to use whole wheat flour as the base for all breads and work from there. Combinations that we've found to be particularly good are barley, oat and wheat flour, and wheat, corn and rice flour. The important thing is for you to develop your own skill at baking bread and discover your own combinations.

KNEADING

The most important technique in making good bread is kneading. If this is done properly . . . and for a long enough time . . . your loaf of bread will rise by itself without the use of yeast.

After you decide on the combination of flours you are going to use, the next step is to make the dough. For a small loaf of bread, 2-3 cups of flour is usually sufficient. Since all flours are different, it is nearly impossible to give an exact recipe; you will have to use your own judgment. Just be sure that you add water a little at a time, and mix it in with your hands before adding any more. This will prevent the dough from becoming too thin. When the dough has the consistency of an ear-lobe, stays together, and no longer sticks to the sides of the bowl, it is ready for kneading.

Generally, a quarter teaspoon of salt per cup of flour is about right, but again, this varies according to the needs of the individual. For best results, mix salt with the flour before adding water.

Now you're ready for the most strenuous, yet most important part of making bread . . . kneading. If you get tired easily and need to stop occasionally, try kneading the dough at least 300 times, but it is best to knead vigorously for 10 minutes. A good procedure follows:

Flour your hands and board lightly. Flatten the dough on the board. Pick up the edge of the dough which is farthest away and fold it toward you. Then press down 2 or 3 times with the heels of your hands, pushing the dough away. Turn the dough a quarter turn, fold it, press, and push again. Dough should become satiny, smooth and elastic. Remember . ..this is the most important part of bread making because it stimulates the formation of gluten, which brings about the natural yeasting action of the flour.

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