Free Beard on Bread by James Beard Page B

active dry yeast
    ½ cup warm water (100° to 115°, approximately)
    1 pound potatoes (about 2 medium), peeled and grated
    3 cups buttermilk
    1-2 tablespoons salt
    6 cups whole-meal whole-wheat flour
    4 cups all-purpose flour
    Cornmeal (optional)
    Proof the yeast in the warm water. Heat the potatoes in a heavy saucepan, with a small amount of the buttermilk, till lukewarm, then add to the yeast mixture. Then add the salt and the remainder of the buttermilk, which should also be heated until a little more than lukewarm. With your hand or a wooden spoon stir in the 10 cups of flour, a cup at a time, until you have a very firm dough. Knead until elastic and shiny, about 10 to 12 minutes, then place in a well-buttered bowl and turn to coat the surface with the butter. Cover, set in a warm, draft-free spot, and let rise until doubled in bulk.
    Punch the dough down and knead again for 3 or 4 minutes. Shape into two round, cottage-type loaves, and place on baking sheets that have been buttered or sprinkled with a little cornmeal. Let them rise until doubled in bulk, then bake in a preheated oven at 375° for at least 30 to 35 minutes, or until the loaves sound hollow when rapped on top and bottom. Cool on racks before slicing.
Cracked-Wheat Bread
    This is an interesting, crunchy, rather solid bread. It has a good moist crumb and keeps well. I particularly like it toasted and well buttered, and I find it pleasing for certain sandwiches.
    [2 loaves]
    ½ cup fine cracked wheat
    1½ cups boiling water
    1 package active dry yeast
    ⅓ cup warm water (100° to 115°, approximately)
    ¼ cup softened butter or shortening
    1½ tablespoons salt
    2 tablespoons molasses
    2 tablespoons honey
    1 cup milk
    1 cup whole-wheat flour
    4 cups all-purpose flour
    Cook the cracked wheat in the boiling water about 10 minutes, stirring occasionally to prevent sticking, until all the water is absorbed. Dissolve the yeast in the ⅓ cup lukewarm water in a large mixing bowl and let proof. Stir the butter, salt, molasses, honey, and milk into the cooked cracked wheat. Cool to lukewarm, then add to the yeast mixture. With a large spoon or with one hand, start stirring in the flours, 1 cup at a time. When the dough is stiff enough to work, turn out on a floured board and knead a good 10 to 12 minutes, working in a little of the remaining flour as necessary. (The dough will retain a slightly tacky but not sticky texture.) When smooth and elastic, shape into a ball and put in a buttered bowl, turning to coat with butter. Cover, place in a warm, draft-free spot, and let rise until doubled in bulk, about 1½ hours. Punch down and shape into two loaves. Put in well-buttered 9 × 5 × 3-inch loaf pans, cover, and let rise again until doubled in bulk, or until the dough reaches the tops of the pans. Bake in a preheated 375° oven 30 to 35 minutes, or until the loaves sound hollow when tapped on top and bottom. Cool on racks.
Mrs. Elizabeth Ovenstad’s Bread
    I learned to make this bread in Norway, at Mrs. Ovenstad’s farm near Oslo. She bakes it twice a week, and though she resorts to heating the dough over steam for the second rising, it comes out beautifully. She is also a deft pastry cook and gardener, and loves to eat.
    [2 large loaves]
    2 cups boiling water
    ⅔ cup whole-wheat kernels (available in health food stores)
    2 packages active dry yeast
    1 tablespoon granulated sugar
    ½ cup warm water (100° to 115°, approximately)
    ½ cup rye flour
    ½ cup whole-meal whole-wheat flour
    8 cups all-purpose flour, preferably unbleached
    1 tablespoon salt
    3 cups milk and water, mixed approximately half and half
    Pour the boiling water over the whole-wheat kernels and let stand for an hour or two to soften. Proof the yeast and sugar together in the warm water. Combine the rye, whole-wheat, and white flours with the salt and blend well. Add the yeast mixture, the drained whole-wheat kernels, and the milk-water; knead well for 10 to 15 minutes. (Or use the electric mixer,