From the Tassajara Bread Book by Edward Espe Brown, collected by Debra Stoleroff

I learned how to bake bread while in college. The Tassajara Bread book and family recipes from friends were always the go-to for recipes. Here is one of my favorites.

NOTE: ingredients in bold can be found in the Co-op’s bulk section

Ingredients

Yield: 2 loaves

• 2 packages dry yeast (= 4 1/2 teaspoons or 1/4 oz.) 
• 3 cups lukewarm water (85 to 105 degrees)
• 1/4 cup honey or molasses 
• 1 cup dry milk
• 2 cups unbleached white flour
• 2 cups whole-wheat flour
• 4 teaspoons salt
• 1/4 cup oil 
• 2-3 cups rolled oats
• 2-3 cups whole wheat flour for forming the dough and kneading

Preparation

1. In a large bowl, dissolve the yeast in water and stir in the honey and dry milk. 
2. Stir in 4 cups of the flour to form a thick batter and beat 100 strokes with a spoon. 
3. Let the dough rise for 45 minutes, then add the salt and oil and an additional 3 cups of the flour and knead until the dough comes away from the sides of the bowl.
4. Knead on a floured board, using about 1 cup more flour if needed to keep the dough from sticking, for about 10 minutes, until the dough is smooth. 
5. Let it rise for 50 to 60 minutes, until it is doubled in size. 
6. Punch down and let it rise again for 40 to 50 minutes, until doubled in size.
7. Shape into two round loaves and place them on a baking sheet. 
8. Let them rise for 20 to 25 minutes. 
9. Bake in a 350-degree oven for 1 hour or until golden brown.

---