Louisburg Soldiers Bread

 Time 65 minutes
 Serves 48
Ingredients

 6 cups warm water

 1 tbsp sugar
 2 tbsp dry active yeast
 4 cups rye flour
 12 cups whole wheat flour
 2 tbsp salt
How to make it

 In a large bowl mix together water, sugar, yeast and rye flour and 3 cups

whole wheat flour. Beat 100 strokes.

 Cover and let sit for 1 hour.

 Stir down and mix in the salt.

 Add remaining flour 1 cup at a time until dough comes away from sides of

bowl.

 Turn out and knead 15 minutes.

 Place dough in greased bowl and turn to coat.

 Cover and let rise until double, about 1 hour.

 Punch down, turn out and knead 5 minutes more.

 Divide into 4 equal portions, shape in slightly flattened rounds and place on

greased cookie sheets, 4 inches apart.

 Allow to rise 45 minutes.

 Preheat oven to 400F.

 Bake the loaves for 20 minutes, reduce heat to 350F and bake a further 45

minutes.