| 2 | c | Boiling water |
| 1/2 | c | Whole-wheat kernels, or wheat berries |
| 1/2 | c | Warm water |
| 1 | tb | Sugar |
| 2 | pk | Active dry yeast |
| 1/3 | c | Rye flour |
| 1/3 | c | Whole-meal, whole-wheat flour |
| 6 | | To 7 cups white flour |
| 1 | tb | Salt |
| 1 | c | Of warm milk |
| 1 | c | Of warm water |
| | INSTRUCTIONS |
| | Pour: |
| 2 | c | Boiling water |
| | Over: |
| 1/2 | c | Whole-wheat kernels, or wheat berries, |
| | (available in health food stores) |
| | Allow to stand for an hour or two to soften the berries. |
| | Proof the yeast as follows: |
| 1/2 | c | Warm water |
| 1 | tb | Sugar |
| 2 | pk | Active dry yeast |
| | While the yeast is proofing, combine in a bowl: |
| 1/3 | c | Rye flour |
| 1/3 | c | Whole-meal, whole-wheat flour |
| 3 | c | White flour |
| | Drained wheat kernals |
| 1 | tb | Salt |
| | Add: |
| | Proofed yeast mixture from above |
| 1 | c | Warm milk |
| 1 | c | Warm water |
| | (Note that you may use the water that was used to soak the |
| | Wheat berries.) |
| | Knead well, adding additional: |
| | White flour |
