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Place dough in a pan, cover with damp cloth and let it rise overnight. In the morning knead dough 100 more times. Shape into loaves and place gently in lightly oiled pan. It's a good idea to heat the pans on top of the stove so that the oil will spread easily. Do not pack the dough down.

Cover with a damp cloth and let dough stand for at least another hour, preferably longer. Slit loaves down the middle. For a nice crust, lightly brush the tops of the loaves with oil or an egg yolk. Do not preheat oven. If you do, the bread will burn on the outside before getting done on the inside. Bake at 425 degrees for about an hour. Test by inserting a toothpick into the middle of the loaf. If it comes out dry, the bread is done.

Remove loaves from pans immediately and let them cool, that is, if you can wait long enough before digging in!

If you've kneaded properly you will now have the chewiest, most flavorful, most nutritious bread you've ever eaten. This bread will not dissolve instantly in your mouth like store-bought yeasted bread. In fact, it must be chewed to bring out its finest flavor! The longer you chew it the sweeter it becomes.

Keep the bread in a cool place. If it gets moldy just pop it in a toaster or under the broiler and the original flavor will return.

Once you master the basic techniques of making real bread you will begin to see that the possibilities for variations are endless.

UNYEASTED BREAD
(Makes 2 large loaves)
5 Ibs. whole wheat flour
6'/z cups water
2 Tbs. salt

Prepare as explained above.

Variations:
A) 3 Ibs. whole wheat flour.
1 lb. rice flour
1 lb. millet flour
B) 3 Ibs. whole wheat flour
1 lb. rice flour
1 lb. oat flour
C) 3 lbs. whole wheat flour
1 Ib. rye flour
1 lb. oat flour

BATTER BREAD
(Makes 2 small loaves)
6 cups whole wheat flour
4 Tbs. sesame oil
1/2 tsp. salt
3 cups water

Combine salt and flour. Thoroughly blend in oil with your hands. Let the flour and oil slip through your fingers until there are no lumps. Gradually add water, folding in small amounts at a time. Do not stir or turn over. When batter no longer sticks to the sides, tip bowl and roll into oiled bread pans. Smooth tops of each loaf with a wet spatula or knife, then slit down the center. Brush tops lightly with oil and bake 2 hours or until done at 350°. Do not preheat oven.

DESSERT BREAD
3 cups whole wheat flour
1 1/2 cups cornmeal
1 1/2 cups buckwheat flour
1 1/2 cups chestnut flour
5 Tbs. corn germ oil
1 1/2 tsp. salt
3-4 Tbs. currants
3-4 Tbs. chopped roasted almonds
1/4 tsp. cinnamon
Water

Combine flour, salt and cinnamon. Blend in oil thoroughly. Add currants and enough water to make a soft but not sticky dough. Proceed as for plain bread. Knead and let rise twice.

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