Contributed By: James Gardner

Time:

Total: About 1 hour 30 minutes
Prep: 40 - 45 minutes
Cook: 35 - 40 minutes
Yield: 3 loaves

ngredients:

3 tbsp yeast
3 tbsp sugar
3 cups warm water
3/4 to 1 cup sugar or honey
2/3 cup oil or shortening (margarine)
4 tsp salt
3 46 oz. juice cans

Preparation:

Preheat oven to 335°F.
Stir the 3 tbsp yeast, 3 tbsp sugar and 1 cup warm water together.
Let sit until 'frothy,' about 30 minutes.
When frothy, add 2 cups warm water, remaining sugar/honey, and salt.
Stir well then add 8 to 8 1/2 cups whole wheat flour, half at a time.
Dough should be soft and sticky.
Let rise in a warm place, covered, until almost double in bulk.
Turn onto lightly floured board and knead for a minute or two, until dough is smooth.
Divide into three loaves.
Knead each until shaped into a ball, then drop into a greased 46 oz. juice can.
Let rise until about 1 inch from top of can.

Cooking:

Place in oven and bake 35 to 40 minutes - until well browned on top.
Remove from oven and lay cans on side to allow steam to escape.
After about 5 minutes, remove bread from cans to finish cooling.
Loaves can then be stored in the cans until used.