(on edit: changed title "condition" to plural)
Bread
3/4 cup Water, lukewarm (90-110 F)
1 2/3 tbsp Yeast (1 tbsp + 2 tsp)
3/4 cup Dark brown sugar (or honey)
1 liter Whole milk (4 1/4 cups)
3 cups Whole wheat flour
4 cups White flour (unbleached)
1 2/3 tbsp Sea salt (1 tbsp + 2 tsp)
1/2 cup Olive oil
3 1/2 cups Rolled oats (Quaker Quick Oatmeal)
3/4 cups Ground flax seed
2 to 3 cups Whole wheat flour
(totals: whole wheat flour: 5 to 6 cups;
all flour: 9 to 10 cups; grains: 13 to 14 cups)
Utensils: Very large mixing bowl, large sturdy wooden spoon. Glass measuring cups: 4 cup / litre, 2 cup, 1 cup. Dry measures: 1 cup, 3/4 cup, 1/2 cup, 1/4 cup, 1 tablespoon (tbsp), 1 teaspoon (tsp). Kneading board.
Heat 3/4 cup of water (25 sec on high for cold tap water), ideally to 100 F, in a glass measuring cup. Stir the 1 2/3 tbsp yeast into the warm water with two teaspoons of the sugar. Heat one litre (4 1/4 cups) of milk to 90-110 F, ideally to 100 F (2:20 on high for cold milk), in the large measuring cup and pour it into the preheated bowl. Stir 3/4 cup sugar into the milk. Stir the yeast-water mixture into the bowl.
Mix in 3 cups of whole wheat flour. Don't worry about lumpiness now; the process will even it out. Mix in 4 cups of white flour to form a thick batter. Beat well with a spoon (about 100 strokes) to make the dough elastic. Set aside in a warm place protected from drafts and let rise about 40-50 minutes until large and spongy.
Pour the oil into the 1 cup measure. Fold the 1 2/3 tbsp salt and the oil into the batter. Fold in the 3 1/2 cups oatmeal (rolled oats) a half cup at a time, turning bowl a quarter turn with each fold. Fold in the 3/4 cup ground flax seed.
Fold in 2 cups additional whole wheat flour, a half cup at a time, until the dough comes away from the sides and bottom of the bowl. Turn the dough out onto a floured board.
Knead the dough for about 6 to 10 minutes, sprinkling on more flour as needed to keep the dough from sticking to the board, up to the final cup reserved. Knead until the dough is "smooth and feels like a baby's bottom".
Scrape the bowl free of almost all of the dough scraps, and oil it. Place the dough in the bowl and turn once so that the top of the dough is oiled. Let the dough rise for about 50 minutes, until it is doubled in size.
Punch down the dough. Let rise a second time for perhaps 40 minutes until it doubles in size.
Oil bread pans. Divide dough and place loosely in bread pans so that the pan plus dough weighs (from largest pan to smallest) 1.6 kg, 1.4 kg, 1.2 kg, and 0.5 kg (1600, 1400, 1200, and 500 g). There may not be enough for the smallest. If the pans are equal size, divide dough equally.
Let the bread rise in the pans for about 20 minutes to at least 50% greater volume making a good shaped loaf. Preheat the oven to 350 F (about an additional 10 minutes). Can brush the tops with an egg and 2 tbsp water mix and can sprinkle poppy seeds on.
Bake in a 350 degree oven on the middle shelf until the tops, sides, and bottoms are golden brown. Baking times for sizes above, smallest to largest: 45, 55, 58, 60 minutes. Set timer for the smallest.
Remove from pans and cool. Bread should have a hollow sound when tapped on the bottom. If it needs more baking put it in the oven at 325 for a few minutes.
[Recipe based on "White Bread with Cornmeal" by Edward Espe Brown, pg 44 of Tomato Blessings, Radish Teachings.]
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