white whole wheat flour. Mix well. Allow the dough to rest for 20 minutes. This will help the whole grain flour to absorb the moisture. Add salt. Mix well. Add remaining flour until dough pulls way from the side of the mixer bowl. Mix for 4-5 minutes to activate the gluten. Cover the mixer bowl and allow the dough to ferment for 4 hours. I often check the dough and do a few sets of stretch and folds in that time. I love to feel how the dough changes in texture in those hours.

Shaping the loaves: Divide the dough in to 3 loaves. Shape and place in well greased bread pans. Set the pans in a warm place and cover. I find that they will rise better covered. We live in a cold area so I will at times put them in my oven with the light on.

Baking: When the loaves are proofed, remove the from the oven. Preheat the oven to 350 degrees F. When the oven on preheated, bake the loaves for 35-40 minutes or until and internal temperature of 200 degrees is reached. Remove from the oven. Remove bread loaves from the pans and cool. 3 loaves

For stuffing: Cut or tear the bread loaves into cubes. Dry slightly. Use in your favorite stuffing recipe. Here is my favorite E stuffing recipe -- Bread Stuffing