From “High Altitude Baking,” from the Colorado State University Cooperative Extension. Time: About 3 hours. Makes 2 9-by-5-inch loaves.
Directions
2 packages (5 teaspoons) active dry yeast
1/2 cup warm water (105-115 degrees)
1/4 cup sugar or honey
2 teaspoons salt
1/3 cup butter, softened, or vegetable oil
2 cups warm milk
7 cups whole-wheat flour
Directions
Dissolve yeast in warm water. Put sugar or honey, salt and butter in a bowl. Pour in milk, stir until dissolved. Add 3-1/2 cups flour, beat well with a spoon or mixer at medium-low speed. Add dissolved yeast, beast until smooth.
Thoroughly mix in enough of the remaining 3-1/2 cups flour to make a moderately stiff dough.
Turn out onto a lightly floured work surface. Let rest 5 minutes. Knead until smooth and elastic.
Put dough in a lightly greased bowl. Cover and let rise in a warm place (80-85 degrees) until doubled in size, about 55 minutes (less for higher altitudes).
Punch down. Let rise again until doubled in size, about 30 minutes.
Preheat oven to 375 degrees.
Knead dough down gently. Let rest 5 minutes. Divide dough in half and shape into loaves. Place in greased 9-by-5-inch pans and bake 45-55 minutes.
