• 12 cup whole wheat flour
  • 1 tablespoon coarse salt (kosher salt is good)
  • 1-1/2 tablespoon fructose
  • 1 tablespoon baking yeast
  • 3-3/4 cup lukewarm water
  • 1 tablespoon oil


Put the flour, salt and fructose in a warm bowl and mix well. Blend the yeast with a little of the water, then stir into the remaining water and add to the dry ingredients with the oil.Mix to a soft dough. Turn out onto a ligtly floured surface and knead for 5 minutes, until smooth. Place in a, Pam-sprayed bowl, cover with a damp cloth and leave in a warm place for about 1 hour until doubled in size. Turn out onto a floured surface and knead again for 5 minutes. Then divide into 4 pieces. Fold each piece in thirds, then place in greased warmed loaf pans. Cover with a damp cloth and leave in a warm place for about 30 minutes until the dough rises to the tops of the pans. Brush with oil and place in a preheated 425’oven. Bake for 40 minutes. Turn out onto a wire rack to cool. Makes 4-1 lb loaves

WW Baps– Follow above recipe. Divide each quarter of dough used into 6 or 8 pieces and shape into round flat baps (buns). Place on greased, warmed baking sheets and sprinkle with a little whole wheat flour. Cover with a damp cloth and leave to rise in a warm place until doubled in size. Bake in preheated 425′ oven for 15 minutes. Remove and wrap immediately in a clean cloth; this will keep them soft by trapping the steam as they cool. Makes 24 baps, if using all four loaves of vegan bread.

Variation: Use 10 cups flour and 2 cups of your favorite granola. I use a granola that has coconut shreds and sliced almonds in it, and it is yummy.

Serves: 4 loaves, or 24 baps