Regina's Homemade Bread

1 cup Rapadura
1 TBS Celtic Sea Salt
1 cup melted butter, or lard, or sunflower oil
4 1/2 cups water 100-110 degrees

Combine and whisk really good, set bowl aside.

Grind Hard Wheat mixed with flax seed (1c. flax to 4-6c. wheat) on medium size, about 8 cups.

Put 6 cups flour in Bosch and 3 TBS yeast (if chilled let it sit at room temp. 5 min. before) Don't level off, just rough estimates.

Add liquid. Stir on medium for about 5 minutes. Add flour one cup at a time on medium speed. About 4 cups. Turn Bosch on low speed and grind more wheat. (about 5 cups)

Add flour on low 1 cup at a time until texture is right. Put dough on counter and knead by hand by pushing, not stretching. Knead about 6 times and form into a ball. Cover with cloth and raise for 15 minues. (20 minutes in winter)

Grease bread pans with a small amount of butter. Separate dough into 4 sections. Punch and roll by hand into shape.

Put bread on bottom rack and turn oven on to 350 for about 15 seconds and then turn off. Let bread sit in there for 35 minutes.

Bake at 330 and set timer for 40 minutes. Check if done. For extra moisture put a bowl of water in the oven, ideally underneath but on a separate rack.

Source: Regina Bennett