Hand made bread

Mix 140 ml quite warm water with 2 heaped tablespoons of fresh compressed yeast and 2 teaspoons honey.

Let sit 10 - 15 min till frothy.

Mix in 6 cups whole wheat flour, 2 teaspoons salt and 370 ml of water - will probably need more water.

Turn out onto a floured surface, knead, place in loaf tin, rise once (20- 30 min) then bake at 200 degrees Celsius for 40 -45 minutes.

Note - fresh yeast can be bought from some bakers, and from the fruit & veg shop at the Woolies end of Chermside Shopping Centre.

Bread with a heavy duty mixer

6 cups warm water
3 US tablespoons yeast (or 2 T +1 t)
2 US tablespoons salt (or 1T +2t)
3/4 to 1 cup oil
3/4 to 1 cup honey
1 cup gluten flour

Put into mixer then add 15 cups whole wheat flour - you'll need to do this in two hits to mix it in - then add more whole wheat flour till the dough comes away from the edge of the bowl and you can spot the bottom - up to 2 more cups will be needed.

Heat oven to lowest possible temperature.

Knead on high for 7 minutes.

Turn out - cut into four and put in pans. Put in oven - turn off oven.

Check in half an hour - if doubled in size turn oven on to 180 degrees and close the door - don't move the bread. Check in about half an hour.

Bread is done when either tapped and sounds hollow or when a thermometer inserted in the bread reads 190 -200 Fahrenheit.