7 1/2 c  Whole-wheat flour

      2 tb Active dry yeast

      1 tb Molasses; unsulphered

      4 c  Water; warm

  Recipe by: McDougall Plan Put flour in a large bowl. Place in a warm oven
  for 30 minutes to warm flour and bowl to 110 degrees (1 1/2 minutes in
  microwave). Dissolve yeast in 1 cup warm water (110 degrees). Add molasses
  and mix well. Let rest about 3 minutes. Then, add the yeast mixture and the
  remaining water (3 cups, warm). Mix well by stirring or use one hand to mix
  in bowl. Do no Knead. Dough will be sticky. Use non-stick pans or lightly
  oil two large loaf pan (9"x5"x3"). Sprinkle with cornmeal. Spoon dough
  mixture into pans. Smooth top with hand dampened with water to prevent
  sticking. Cover with towel. Place in a warm spot. Let rise about 1 hour or
  until dough reaches top of pans. Preheat oven to 400 degrees. Bake for 20
  minutes. Reduce heat to 350 degrees. Bake 30-40 minutes longer. Remove pans
  from oven, tip pans on sides, and let cool on racks for 15 minutes. Remove
  loaves from pans and continue to cool before storing. Bread is moist, so
  keep best in refrigerator.
  HELPFUL HINTS: Recipe may be doubled to make four loaves. Refrigerate or
  freeze extra loaves until ready to use. Other flours may be used in place
  of 1.5 cups whole wheat, such as brown rice flour, garbanzo flour, or
  barley flour. Use of nonstick pans is recommended.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994