Ingredients to make one large loaf:
- 6 cups (750 g) whole-wheat flour
- 1 tablespoon (15 ml) salt
- 1 tablespoon (15 g) margarine or butter
- 1 cake compressed yeast
- 2 scant cups (450 ml) tepid water
In a large bowl mix 6 cups of whole-wheat flour and 1 tablespoon of salt. Add 1 tablespoon of margarine or butter and rub it into the flour.
Blend 1 cake of compressed yeast with 2 scant cups of tepid water. Mix until the yeast has dissolved. Make a well in the flour and pour in the yeast liquid. Mix the ingredients together until they form firm dough. After the initial stirring with a wooden spoon it is best to bind the dough with your hands.
Turn the dough out onto a lightly floured surface. Knead the dough well for 10 minutes, or until it becomes firm and elastic and no longer sticks to your fingers.
Lightly grease a large bowl. Shape the dough into a ball and put it into the bowl. Cover the bowl lightly with greased plastic wrap and put it in a warm place to rise for 45 to 60 minutes, or until the dough has doubled in bulk.
When the dough has risen, turn it out onto a floured surface and knead it again for 2 to 3 minutes. Shape the dough into a loaf and place it in a well-greased, large loaf pan or in two 5-by 9-inch (13-by 23-cm) pans.
Preheat the oven to 450°F (230°C).
Cover the pan with greased plastic wrap. Put the dough in a warm place to rise for 20 to 30 minutes or until it rises to the top of the pan.
Remove the plastic wrap and place the loaf in the center of the oven. If the loaf is browning too quickly, after 15 minutes reduce the oven temperature to 400°F (200°C) and continue baking for 15 to 25 minutes more.
Remove the loaf from the oven and turn it out of the pan. Tap the base of the loaf. If it sounds hollow it is ready. Cool the loaf on a wire rack.
