Categories: Breads, Low-fat, Mcdougall 
      Yield: 2 servings 
  
  7 1/2 c  Whole-wheat flour 
      2 tb Active dry yeast 
      1 tb Molasses; unsulphered 
      4 c  Water; warm 
  
  Recipe by: McDougall Plan Put flour in a large bowl. Place in a warm oven 
  for 30 minutes to warm flour and bowl to 110 degrees (1 1/2 minutes in 
  microwave). Dissolve yeast in 1 cup warm water (110 degrees). Add molasses 
  and mix well. Let rest about 3 minutes. Then, add the yeast mixture and the 
  remaining water (3 cups, warm). Mix well by stirring or use one hand to mix 
  in bowl. Do no Knead. Dough will be sticky. Use non-stick pans or lightly 
  oil two large loaf pan (9"x5"x3"). Sprinkle with cornmeal. Spoon dough 
  mixture into pans. Smooth top with hand dampened with water to prevent 
  sticking. Cover with towel. Place in a warm spot. Let rise about 1 hour or 
  until dough reaches top of pans. Preheat oven to 400 degrees. Bake for 20 
  minutes. Reduce heat to 350 degrees. Bake 30-40 minutes longer. Remove pans 
  from oven, tip pans on sides, and let cool on racks for 15 minutes. Remove 
  loaves from pans and continue to cool before storing. Bread is moist, so 
  keep best in refrigerator. 
   
  HELPFUL HINTS: Recipe may be doubled to make four loaves. Refrigerate or 
  freeze extra loaves until ready to use. Other flours may be used in place 
  of 1.5 cups whole wheat, such as brown rice flour, garbanzo flour, or 
  barley flour. Use of nonstick pans is recommended. 
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994