The recipe is one I adapted to my own tastes some 35 years ago and apart from a few tweaks early on is still making good bread today.
I use a well cleaned 10 liter paint bucket for the dry ingredients and an old 12 oz enamel cup for the liquid measurements
Into a jug large enough to hold 2 liters /2 quarts I put two large heaped serving spoons of molassess or treacle (sometimes one is available and sometimes the other so they are interchangable) and another big serving spoon of malt. Ad 2 cups (24oz) of boiling water to melt the malt and molasses/treacle and then the same amount of cold water. This makes the right temperature to add 3 heaped desert spoons of bakers yeast.
While that is activating into the bucket goes
6 1/2 lb high grade flour
then using a dry 12 oz cup
1/2 cup oat bran
1/2 cup wheat germ
1/2 cup wheat bran
Mix together and make a large well in the center. I made a large wooden flat ended spoon to and use it to push the dry ingredients up against the wall of the bucket so the well goes to almost the bottom of the bucket and that way it holds all the liquid which takes abou 7 minutes to really activate the yeast.
Mix as well as possible in the bucket and turn out onto board. I have a large sheet of wet wall clamped to the bench. Miz and knead by hand till all is one texture then cut into three equal portions. I weigh them and they are usually just over 3 1/2 lb each but adjust them so they are all the same. Then the real kneading is done about 80 times for each piece and rolled and stretched untill they are longer than the baking tines as it contracts a bit as it settles. cover the 3 tins with a damp cloth and leave till well risen. I usually start my bread about 5am and they sit for about 12 hrs to fully rise in warm kitchen After the first batch is done I start a second and used to do a third as well when the kids were all home but two is sufficient for just Lyne and me now.
I made nine large aluminium baking tins when I started this so that three of them would only just fit on the one shelf in the oven to maximise the useage of the oven.
preheat the oven to (on my oven) 185C and bake for 42 minutes.
The bread slicer is an old 60's model that was chipboard and falling to pieces but the metal work was sound so I made all new base from hardwood (jarrah) with a table lock to hold it still in use and the guide to hold the loaf square to the cutting blade.Originally a German made tool.
Those look good. Are they made with white whole wheat?
Care to share the recipe and info on the bread slicer?
