Irene'S Wheat Bread

• 8 c. warm water
• 1/2 c. sugar
• 3 pkg. yeast
• 1 Tbsp. salt
• 1/4 c. molasses
• 2 to 4 Tbsp. Postum
• 1/3 to 1/2 c. instant potato flakes
• 8 to 10 c. whole wheat flour
• 1/4 c. apple cider vinegar
• 1/2 c. salad oil
• 8 to 10 c. white flour

1. Put 8 cups warm water in large bowl; stir in sugar until dissolved.
2. Sprinkle yeast over sugar water and set until yeast is bubbly.
3. Stir in salt, Postum, molasses and potato flakes.
4. Then add wheat flour; stir in well.
5. Stir in vinegar and allow to sit 20 to 30 minutes.
6. Beat batter with wooden spoon 2 to 3 minutes until mixture begins to get "glue-y" or "globby" --- that means the gluten is ready.
7. Then add the oil and stir in until it disappears. Beat in 5 cups white flour until mixed in, then beat in enough more to make a kneadable dough (dough will be sticky).
8. Knead 5 to 7 minutes, until dough is smooth and elastic.
9. Add flour as needed to keep dough from sticking to the surface.
10. On lightly floured surface, let raise until doubled in size; punch down and let raise again (you can skip the second raising if time is short).
11. Punch down; divide into 4 equal parts.
12. Knead each part into a smooth round ball; let rest 10 minutes.
13. Shape each ball into a loaf and place in a greased loaf pan.
14. Let loaves raise until about 2-inches above rim of pan.
15. Bake in preheated oven at 375u0b0 for 42 minutes, or until done.
16. Remove from oven; wait 2 minutes.
17. Remove from pans and cool on clean dish towel.
18. Enjoy.
19. Makes 4 large loaves.

water, sugar, yeast, salt, molasses, whole wheat flour, apple cider vinegar, salad oil, white flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=658694 (may not work)