Préparation de la recette

1. In a large mixing bowl combine:
2. 2 C Warm Milk
3. 2 Packages of dry baking yeast
4. 1 teaspoon Salt
5. 2 C Honey
6. 4 C Dark Brown Sugar
7. Cover the bowl and set aside in a warm place until it has doubled (about 1/2 hour).
8. Add to the mixture:
9. 3 Tablespoons softened Butter
10. 2 C Unbleached Flour
11. Stir Until Bubbly. This is also the time to add a bit of sprouted wheat to the dough to express resurrection.
12. Now mix in:
13. 1 C Rye flour
14. 2 C Stone-Ground Whole Wheat flour
15. Flour your hands and gradually knead in more unbleached white flour until the dough becomes smooth and doesn't stick to your fingers. Place the ball of dough in an greased bowl, turning so the ball is greased as well, then cover with a clean cloth and set in a warm place to rise until it is doubled. (about 1 hour)
16. Punch the doubled dough down and divide it in half. Shape into 2 round slightly flattened balls and place on greased cookie sheets. Cover these and return to a warm place to rise until doubled. (This truly is an all day activity!)
17. Beat an egg and a teaspoon of water together and brush over the loaves. Bake in a 300 degree oven for about an hour, or until they sound hollow when tapped.