I baked my first loaf of whole-grain bread over 30 years
ago, and I've tried a passel of recipes in the decades
that have followed, but I've never been able to make a
batch that would rise more than half an inch above the pans
even when I used one packet of yeast for each and every
On the other hand, my friend Eva Knausenberger uses only
three yeast packs to bake the equivalent of 10 two-pound
loaves, and her bread always rises to delicious heights!
Naturally, I demanded her secret recipe. Eva, however, is a
"dump cook"— using a "little" of this, and a "certain
amount" of that—as her ingredients vary with supply
and with her baking-day whims. She agreed to let me watch
her bake, though, and I was able to record just how Eva turns out her
beautiful batches of multi-grain bread (eight grains, in this example). Here's the procedure:
 Soak 12 cups of mixed grains overnight (rice, millet, wheat,
barley, groated oats, rye, buckwheat, and triticale in
equal amounts), then macerate them in a
 Use a flour mill to grind up 8 pounds of whole wheat, 1
pound of triticale, and 1/2 pound of rye into flour. Hand-mix these ingredients with the blended grains.
 Add 1/2 cup of oil (olive, safflower, or corn oil), 1 cup
of unsulfured molasses, 4 to 6 eggs, 3/4 cup of corn
flour, 1 cup of buttermilk powder (sometimes sour
cream), and 3 packets of dry yeast (soaked—until it
"proofs"—in a little of the grain water) to the grain
and flour mixture.
 Knead the dough vigorously by hand for 15
minutes or until the dough is very stiff. Cover it with
a moist towel, let it stand at room temperature for two
hours, then knead the bread-to-be thoroughly again.
 Finally, separate the dough into loaves and bake in a
350°F oven for approximately two hours (the second rise
takes place in the oven).
 You probably won't be able to wait the recommended 24
hours of "curing time" before you sample your huge
loaves because they're as tummy-titillating as the aroma
promises. Eight-grain bread is definitely a treat to
taste... and a healthful one as well!