Mix in remaining ingredients until dough
is soft, but not sticky. Use all whole wheat flour, all white, or mixture as desired.
Whole-wheat pastry flour is the most silky and desirable for all baking purposes.
When dough is soft and leaves sides of bowl, cut into 4 pieces. Let stand 15 minutes.
Pound each piece of dough for 1 minute with rolling pin on a lightly floured
Form into loaves and put into 4 greased loaf pans. Let stand for 30 minutes or
until doubled in size.