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  • 1/4 cup gluten flour
  • 1 cup whole wheat flour
  • 1/3 cup rolled oats
  • 1 tablespoon active dry yeast 1 teaspoon salt
  • 2 3/4 cups very warm water (130° F)1/3 cup honey OR date butter
  • 2 tablespoons applesauce
  • 4 1/4 cups whole wheat flour (as required for kneading)


Stir first 5 ingredients together. Add next 3 ingredients and stir 200 strokes. Consistency should be soupy and stringy, like pancake batter. Add 3 cups flour and mix thoroughly. Let stand about 5 minutes. Place dough on a floured board. Knead 10 minutes, adding as little of the remaining flour as necessary to prevent dough from sticking to hands or table. Shape into 2 loaves. Let rise for 40 minutes, then bake at 325-350° F for 30-45 minutes. Yields two 22 ounce loaves.


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