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Golden Wheat Bread

  - 2 tsp. active yeast
  - 3 cups hard whole wheat flour
  - 1/2 cup barley malt syrup
  - 3 cups hard whole wheat flour

- 2-1/2 tsp sea salt
- 1 TBL cider vinegar
- 2 TBL oil

Dissolve 2 tsp. active yeast in 2-2/3 cups warm water. Let it sit until it bubbles.

Stir in 3 cups hard whole wheat flour and 1/2 cup barley malt syrup. Beat that for about 5 minutes.

Let rise about 45 minutes or until it doubles in bulk. Stir down.

Add 2-1/2 tsp sea salt and 1 TBL cider vinegar and 2 TBL oil. Begin to work in 3 cups hard whole wheat flour. You may need a bit more or less of the flour.

Turn onto a floured board and knead dough for about 10 minutes, until it becomes smooth, even and elastic. Set into an oiled bowl and lightly oil the top. Let rise until double.

Punch down and divide into 2 loaves and let rise in a warm place.

Bake at 350 deg for 45-60 minutes.


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