Categories: bread, whole wheat, yeast

Ingredients

• 2 Tbls Yeast
• 3 1/2 cups water 110F, divided
• 3 Tablespoons acid medium for soaking
• 1 tsp honey
• 1/4 cup honey
• 1 Tbls salt
• 8-10 cups whole wheat flour

Directions

1. Combine 10 cups of flour, 3 cups of water, 3 Tablespoons of acid medium, and 1/4 cup honey. Allow to soak for 12-24 hours.

2. After soaking, activate the yeast in a small container with the remaining 1/2 cup of warm water and 1 tsp of honey. Allow to foam up for about 5 minutes.

3. Add the proofed yeast mixture to the soaked flour, along with the salt. Knead for 5-10 minutes. If recipe is still sticky, add a little more flour as needed until it is able to be kneaded.

4. Divide into four sections for four crusts. Bake for 10-15 minutes.

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